Contributed by from: The Yogo Cookbook: Vegetarian Food for Body and Mind

Ingredients

4-6 Carrots, cut into matchstickes
1/2 C slivered Almonds
4 Tbs Butter
1 tsp ground Cumin
2 tsp fresh chopped Cilantro
1 tsp Honey
Salt and Pepper (optional)

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Instructions

Steam the carrot sticks for about 10 minutes, until tender but still crunchy. Meanwhile set aside a few of the slivered almonds and toast the remainder in a dry, heavy pan over high heat until golden brown around the edges. Melt butter in a pan and cook the cumin over high heat for a few seconds to release the aroma, being careful not to burn it. Take the pan off the heat and add the carrots, browned almonds, and cilantro. Mix well, then stir in the honey. Add a pinch of salt and pepper, if desired. Serve hot, garnished with reserved almonds.

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