Farm Carrots With Cumin, Caraway & Lime - cooking recipe

Ingredients

1 tablespoon cumin seed
1 tablespoon caraway seed
1 tablespoon mustard seeds
3/4 - 1 cup carrot juice
1 tablespoon butter (optional)
2 2 lbs yellow carrots, peeled and julienned or 2 lbs baby carrots
1 tablespoon olive oil
1 lime, juice of
salt and pepper, to taste
1 tablespoon cilantro (optional) or 1 tablespoon parsley (optional)

Preparation

If using baby carrots, half or quarter lengthwise.
Heat a large non-stick skillet over medium heat. Add cumin, caraway and mustard seeds to dry skillet. Cook and stir until seeds are toasted and begin to pop, about 3 to 4 minutes. If you don't have cumin or mustard seeds, try about 1/4-1/2 teaspoon powdered and add with carrot juice in next step.
Carefully add carrot juice and bring to a boil. Reduce heat and simmer until mixture is reduced by three-quarters, about 4 minutes. Add butter and stir until just melted. Strain, discard seeds and set aside, keeping warm.
In the same skillet, cook the carrots in olive oil over medium heat about 15 to 18 minutes (depending on whether your carrots are large or small julienne) or until tender, turning occasionally.
Add carrot juice reduction, stir in lime juice, and salt and pepper to taste. Sprinkle with herbs to serve.