4 bunches baby carrots with green tops attached, tops trimmed to 1 1/2 inches, carrots peeled ( 24)
2 tablespoons butter ()
1 teaspoon ground cumin
1.3 cups orange juice fresh
Equipment
pot
Directions
Place carrots in pot large enough to hold carrots in double layer.
Pour orange juice over; add cumin.
Sprinkle with salt and freshly ground black pepper. Bring to boil. Reduce heat to medium, cover, and simmer until carrots are just tender, about 10 minutes.
Transfer carrots to plate. Boil liquid in pot until slightly reduced and syrupy, about 2 minutes. Stir in butter. Return carrots to pot and simmer just until heated through, about 2 minutes. Season carrots to taste with salt and pepper.
