Guest guest Posted June 16, 2007 Report Share Posted June 16, 2007 Sanctuary Cumin Carrots 4 carrots, peeled and diagonally sliced 3/4 cup water 1 teaspoon granulated sugar 1/4 teaspoon ground cumin or to taste 1/4 cup whipping cream 1/4 teaspoon prepared horseradish, optional salt and pepper fresh cilantro, optional, garnish In a skillet, combine carrots, water and sugar; cover and simmer until most of the water is evaporated and carrots are tender-crisp. Add cumin, cream, horseradish, and salt and pepper to taste; simmer just until carrots are coated. Add cilantro for garnish. Serves 6. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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