Carrots with cumin sauce
- 1 lb fresh carrots, possibly of different colors; you can also substitute one or two carrots with parsnips of the same size
- 2 tablespoons finely chopped fresh lovage leaves
- 2 tablespoons finely chopped fresh parsley leaves
- 3-4 small leaves of fresh mint, finely chopped (I used orange mint)
- 1/2 teaspoon ground cumin (toast seeds and grind them right before using)
- freshly ground black pepper
- 1/16 teaspoon ground cinnamon
- 1 tablespoon olive oil of good quality
- 2 anchovy fillets preserved in oil
- 1/2 tablespoon balsamic vinegar
Scrub carrots, scrape off skin with a knife, rinse, then steam until tender to taste. Let cool, then slice into rounds (1/8-1/4 inch thick) and place in a serving bowl or dish.
Pile up on cutting board the herbs, cumin and cinnamon. Turn the pepper mill a couple of times over the small pile, then with a blade, mince more finely and mix at the same time.
Warm up olive oil in a ramekin and add anchovy fillets cut into small pieces. Stir until anchovies are melted. Add balsamic vinegar and stir. Add the minced herbs and spices and stir well. Pour sauce over carrots and toss. Serve.