PAN-ROASTED POTATOES AND CARROTS

Steps:

• 1. In a medium pan of boiling water, cook the carrots, uncovered, until crisp-tender, about 3 minutes. Scoop out with a slotted spoon, and put into a bowl. Add the potatoes to the same pan of boiling water, and cook until barely tender, about 4 minutes. Drain the potatoes and add to the bowl with the carrots. 2. Melt the butter in a large skillet, over medium heat. Add the carrots, potatoes, cumin, and salt. Cook, covered, stirring frequently, until the vegetables are tender, 4 to 5 minutes. Remove the lid, raise the heat to high, and cook the vegetables until they start to brown, about 4 minutes. Stir in the cilantro. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.