Bring water to a boil in a large skillet; add carrots, cinnamon sticks,
cumin and ginger. Reduce heat; cover and simmer for 10 minutes. Add honey
and lemon juice. Bring to a boil. Boil, uncovered, for 4 minutes or until
the liquid evaporates and the carrots are tender.
Recipe by: Taste of Home - February/March 1998
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
Feb 07, 1998
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