Recipe - Fire Island Carrots

1 pound Carrots, peeled
cut in 1" chunks
1 Garlic clove, finely chopped
1 Stalk finely chopped celery
1 One half cup Chicken broth
1 teaspoon Chopped fresh thyme
1 tablespoon Red wine vinegar
1/8 teaspoon Red pepper flakes
One fourth teaspoon Ground cumin
2 teaspoon Butter
One fourth cup 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 One fourth 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