Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Carrots
8 sm Mint leaves
1 Lovage leaf -- if available
Several pale inner -- Leaves
Celery
2 ts Virgin olive oil
1/2 ts Cumin seeds
Salt
2 1/2 c Water
1 tb Champagne vinegar -- =OR=-
White Wine Vin
Freshly ground pepper
Finely chopped mint -- =OR=-
Lovage leaves,
(f
For garnish)

SCRAPE THE CARROTS and slice them into pieces 2- to 3-inches long.
Cut each piece lengthwise into quarters or, if the carrots are very
large, into sixths or eighths. All the pieces should be about the
same size. Tear or chop the herbs. Warm the oil with the cumin seeds
and green herbs for a few moments to bring out their fragrances; then
add the carrots and toss them in the oil. Add a fewpinches of salt,
the water, and the vinegar; bring to a boil. Lower the heat

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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