Carrottes au Cumin

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Carrottes au Cumin

Source: Celeste Perrino Walker (Adventist International Cookbook) - France

 

Makes 8 servings

 

1 Tbsp. olive oil

3 lbs. carrots, peeled and chopped

Salt to taste

3 cloves garlic, chopped

1 tsp. cumin seed, ground with mortar and pestle (or in small, coffee grinder)

 

In a large skillet, saute chopped carrots in oil for fifteen minutes; salt to

taste. Add garlic and cumin. Add a little water, cover; cook over low heat for

45 minutes. Stir frequently so carrots don't burn. Serve hot.

 

*Celeste uses garlic oil in place of the olive oil. Garlic oil can be found in

the Oriental section of most grocery stores.

 

 

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