Carrots roman style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Carrots |
| 8 | smalls | Mint leaves |
| 1 | Lovage leaf -- if available | |
| Several pale inner -- Leaves | ||
| Celery | ||
| 2 | teaspoons | Virgin olive oil |
| ½ | teaspoon | Cumin seeds |
| Salt | ||
| 2½ | cup | Water |
| 1 | tablespoon | Champagne vinegar -- =OR=- |
| White Wine Vin | ||
| Freshly ground pepper | ||
| Finely chopped mint -- =OR=- | ||
| Lovage leaves, | ||
| (f | ||
| For garnish) | ||
Directions
SCRAPE THE CARROTS and slice them into pieces 2- to 3-inches long.
Cut each piece lengthwise into quarters or, if the carrots are very large, into sixths or eighths. All the pieces should be about the same size. Tear or chop the herbs. Warm the oil with the cumin seeds and green herbs for a few moments to bring out their fragrances; then add the carrots and toss them in the oil. Add a fewpinches of salt, the water, and the vinegar; bring to a boil. Lower the heat DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :