Moroccan Carrots

A tasty side dish to spice up any meal. What do you mean - "No one eats carrots!" They will now.

INGREDIENTS
6    medium carrots, peeled and sliced thin
1    cup fresh orange juice
1    teaspoon ground coriander
1    teaspoon ground cumin
1/2 teaspoon ground cinnamon
1    tablespoon butter or butter substitute

METHOD
In a medium sauce pan, cover the carrots with water and bring to a boil. Boil for 3 to 4 minutes, remove from the heat and drain. In a large skillet, combine the carrots, orange juice, coriander, cumin and cinnamon . Simmer over medium heat, stirring occasionally, until the carrots are very tender, 10 to 12 minutes.
 Remove from the heat and drain, reserving the cooking liquid. Run the carrots through a food mill or food processor to pulverize them. Set aside.

Return the cooking liquid to the sauce pan and simmer over medium heat until it is reduced to 1/4 cup. Combine the pulverized carrots with the liquid, stir and reheat. When heated, remove from the sauce pan to a serving dish and serve.

Based on a recipe from Food and Wine magazine, May 011