1. Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well. 2. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic,about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. 3. Remove from heat. Cool. Mix in cilantro. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. ---------------------------------------------------------------------------
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Ingredients
