Carrots
Latin
aliter caroetas: elixatas concisas in cuminato oleo modico quoques et inferes; cuminatum coliculorum facies.
English
Another way, carrots: cook the boiled and chopped carrots in a cumin sauce with a little oil, and serve; make the cumin sauce as for cabbage shoots.
Ingredients
- 4 carrots, chopped into bite-sized pieces
- ½ tsp cumin
- 30 ml olive oil
- 90 ml white wine
- 15 ml fish sauce
Method
- Place the carrots in a frying pan and cover with water. Simmer for 15 minutes, or until the carrots are soft.
- Drain the frying pan and then return the carrots to the frying pan. Add the remaining ingredients, fry until the wine is reduced, and serve.