| 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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