| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 4 | Carrots; peeled and diagonally sliced | |
| 3/4 | c | Water |
| 1 | ts | Granulated sugar |
| 1/4 | ts | Ground cumin; or to taste |
| 1/4 | c | Whipping cream |
| 1/4 | ts | Prepared horseradish; optional |
| Salt and pepper | ||
| Fresh cilantro; optional garnish |
INSTRUCTIONS
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. Recipe by: The Sanctuary Restaurant, Chinook, Washington Posted to MC-Recipe Digest V1 #893 by LBotsko@aol.com on Nov 9, 1997
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