Glazed Carrots With Five Spices
|Water||3⁄4 Cup (12 tbs)|
|Carrots||8 Medium, peeled and sliced diagonally 1/2 inch thick|
|Ground cumin||3⁄4 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Lemon juice||2 Teaspoon|
In a heavy 10 inch skillet, bring the water to a boil and add the carrots, cinnamon stick, cumin, ginger, coriander, and cayenne pepper.
Adjust the heat so that the liquid bubbles gently, cover, and simmer for 12 minutes.
Uncover, add the honey and lemon juice, raise the heat to high, and boil until all the liquid has evaporated and the carrots are just tender about 4 minutes.