CARROTS AND CELERY WITH CUMIN FLAVOR

Steps:

• Cut the carrots crosswise into very thin slices. There should be about 3 1/2 cups.
• Cut away the tender top leaves of the celery and chop them. Set aside.
• Scrape the outside of the celery ribs, using a swivel-bladed vegetable scraper. Cut the celery lengthwise into very thin strips. Cut the strips into very small cubes. There should be about 1/2 cup.
• Put the carrot rounds into a saucepan and add the water. Bring to a boil and cover tightly. Cook 5 minutes until most of the water has evaporated. Add salt, the butter, cumin and celery cubes. Stir and cover. Cook about 1 minute and remove from the heat.
• Sprinkle the carrots with the chopped celery leaves and stir briefly. Serve.