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Spiced carrots

Ingredients
5 large carrots, julienne-cut
2 tsp cumin powder, divided
2 tsp curry powder, divided
¼ cup parsley flakes, crushed just before use
An inch of butter, divided

Method
Steam the carrots until they are medium-soft. You don’t want them mushy, but you also don’t want them so firm that they won’t absorb the flavor.

While they are steaming, prep a large glass or ceramic bowl. Put half the butter in the bottom, thinly sliced. (You want it to melt quickly.) Add half the cumin and curry powders evenly over the bottom of the bowl.

When the carrots are done, pour them into the prepared bowl and immediately put a cover over it. I used a plate, upside-down. It is ideal if there is a 1 to 2 inch space between the carrots and the cover. This will use the heat of the carrots to melt the butter.

After about 5 minutes, toss the mixture in the bowl and add the rest of the butter and spices, including the parsley. Work quickly to retain the heat. Put the cover back on. Let sit at least another 5 minutes.

Serve immediately, or you can refrigerate and serve the next day, when the flavors are even better.

Makes 4 servings.

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