| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots, peeled cut in 1" chunks |
| 1 |
|
Garlic clove, finely chopped |
| 1 |
|
Stalk finely chopped celery |
| 1 1/2 |
c |
Chicken broth |
| 1 |
ts |
Chopped fresh thyme |
| 1 |
tb |
Red wine vinegar |
| 1/8 |
ts |
Red pepper flakes |
| 1/4 |
ts |
Ground cumin |
| 2 |
ts |
Butter |
| 1/4 |
c |
Parsley, chopped |
|
|
Salt to taste |
INSTRUCTIONS
In a saucepan, combine carrots, garlic and celery; add enough chicken broth
to cover. Bring to a boil, cover and simmer until carrots are barely
tender.
Uncover and mix in thyme, vinegar, red pepper flakes and cumin. Boil
rapidly until about 1/4 c. liquid remains. Add butter and parsley. Salt to
taste.
Recipe developed by Renee Shepherd and Fran Raboff. In 1992 "Shepherd's
Garden Seeds" catalog. Pg. 11. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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