Fire island carrots
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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.
