4 tablespoons of butter or margarine
1/2 pound of white scallions, peeled and chopped
1/2 pound of carrots, sliced into thin rounds
1 2/3 cups of chicken broth
2 tablespoons of cumin
salt and black pepper to taste
4 tablespoons of chopped fresh parsley
4 tablespoons of butter or margarine
1/2 pound of white scallions, peeled and chopped
1/2 pound of carrots, sliced into thin rounds
1 2/3 cups of chicken broth
2 tablespoons of cumin
salt and black pepper to taste
4 tablespoons of chopped fresh parsley
In a large skillet, melt the butter or margarine
Add the onion and cook for about 10 minutes, stirring occasionally to ensure even browning
Add the carrots and cook, stirring for 5 minutes
Add the broth and bring to a boil
Reduce heat and simmer until the carrots are tender but still crisp
Remove the carrots and onions with a slotted spoon
Add the cumin to the liquid in the skillet and bring to a boil
Cook at high heat until only about 4 tablespoons of liquid remain in the skillet
Return the carrots and onions to the skillet, stirring to coat them evenly
Season to taste with salt, black pepper, and chopped fresh parsley
Serve hot.
