1. Toast cumin seeds in a small dry skillet until they become fragrant and begin to darken. Allow to cool. When cool, pound them with a mortar and pestle until they make a powder. 2. In a medium skillet over medium-low heat, melt the butter. Add carrots, cumin and salt to taste. Toss to combine ingredients. Cover and cook approximately 10 minutes or until carrots are tender. 3. Remove the cover and raise heat to medium. Cook, shaking the skillet frequently, until the carrots have a glazed appearance and are just beginning to color in spots. Add the parsley. 4. Remove the skillet from the heat and splash the carrots with the Moscatel vinegar. Toss well and taste; add more vinegar or salt if desired, then transfer carrots to a serving bowl. ---------------------------------------------------------------------------
Nutrition
Ingredients
