Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Carrots -- sliced 1/4\" |
| \N \N | Thick |
| 2 teaspoons | Vegetable oil |
| 1 \N | Garlic clove -- minced |
| 1 tablespoon | Ginger root -- chopped fine |
| 1½ teaspoon | Cumin |
| 1 tablespoon | Honey |
| 1½ cup | Chicken broth -- or water |
Heat oil in deep skillet and add garlic and ginger,. Cook gently for 1 minute. Add cumin and cook for 30 seconds.
Add carrots, honey, salt and stock., Cook over medium heat, uncovered, until all liquid evaporates and carrots are tender. If liquid evaporates before carrots are tender, simply add water.
Taste and adjust seasonings if necessary Recipe By : Bonnie Stern, Simply HeartSmart Cooking From: Stephanie Da Silva
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