Recipe - Middle Eastern Spiced Carrots

One fourth cup Olive oil
1 cup Chopped onions
1 tablespoon Grated fresh ginger, (1 to
2)
1 teaspoon Cinnamon
1 teaspoon Ground toasted cumin seeds
3 tablespoon Sugar or honey
2 pound Carrots, peeled, cut or sliced up
1/4inch thick
Water or chicken stock as
needed
Salt
3 tablespoon Chopped fresh dill or fresh
coriander or mint

Warm the olive oil in a large saucepan. Add the onions and cook until
tender and translucent, about 8 to 10 minutes. Add the ginger, cinnamon,
cumin, sugar or honey, and cook for 2 minutes longer. Add the carrots and
enough water or stock to just barely cover the carrots. Simmer covered,
stirring from time to time, until the carrots are tender and the liquid is
reduced and syrupy. Season to taste with a little salt. Sprinkle with
chopped herbs.

Yield: 6 servings

NOTES : (Courtesy of Joyce Goldstein, Kitchen Conversations) Recipe by:
Cooking Live Show #CL8835 Posted to MCRecipe Digest V1 #512 by Angele
Freeman jfreeman@netusa1.net on Mar 12, 1997