Carrots, mint leaves.

Ingredients:
1/2 pound carrots
8 small mint leaves
1 lovage leaf, if available or several pale inner leaves of celery
2 teaspoons virgin olive oil
1/2 teaspoon cumin seeds
salt
2 1/2 cups water
freshly ground pepper
finely chopped mint or lovage leaves, for garnish

Preparation:
Scrape the carrots and slice them into pieces 2 to 3 inches long. Cut each piece lengthwise into quarters or, if the carrots are very large, into sixths or eighths. All the pieces should be approximately the same size. Tear or chop the herbs.

Warm the oil with the cumin seeds and green herbs for a few moments to bring out their fragrances; then add the carrots and toss them in the oil. Add a few pinches of salt, the water, bring to a boil, lower the heat, and simmer until tender, about 40 minutes.

By this time the liquid should have reduced to almost nothing, leaving the carrots nicely glazed.

If the pan becomes dry before the carrots are done, add more water in l/4- or 1/2-cup increments until they are sufficiently tender.

When done, season with pepper and serve with a garnish of fresh herbs.

Leftover carrots are good eaten cold, as a vegetable condiment or salad.