Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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