Makes 6-8 servings

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3 pounds peeled carrots, cut into 11/2-inch chunks

3 cups water

Kosher salt and freshly ground pepper

4 tablespoons unsalted butter

1 teaspoon cumin seed

1 teaspoon mustard seed

1 teaspoon coriander seed

2 tablespoons honey

1/4 cup finely chopped mixed fresh herbs, such as dill, chives, tarragon

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1. Place the carrots, water, and 1 teaspoon salt in a 6- to 8-quart pressure cooker.

2. Secure the lid and manually set the pressure cooker to 4 minutes and let it come to pressure. Once time is complete, turn off, vent the pressure, then remove lid. Drain the carrots.

3. In a large heavy skillet, heat butter over medium-high heat until melted. Stir in cumin seed, mustard seed, coriander seed, 2 teaspoons salt, and ¾ teaspoon pepper. Cook, stirring frequently, until the spices are fragrant, about 2 minutes. Remove skillet from heat, stir in the honey, and toss with the carrots and herbs.

- Adapted from The Farm Cooking School Cookbook

Per serving (based on 8): 143 calories, 2 grams protein, 22 grams carbohydrates, 13 grams sugar, 6 grams fat, 22 milligrams cholesterol, 197 milligrams sodium, 5 grams dietary fiber.

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