1/2 lb Carrots
8 sm Mint leaves
1    Lovage leaf; if available
-=OR=- several pale inner
- Leaves of Celery
2 ts Virgin olive oil
1/2 ts Cumin seeds
Salt
2 1/2 c  Water
1 tb Champagne vinegar
-=OR=- White Wine Vinegar
Freshly ground pepper
Finely chopped mint
-=OR=- Lovage leaves,
-  (for garnish)

SCRAPE THE CARROTS and slice them into pieces 2- to 3-inches long. Cut each
piece lengthwise into quarters or, if the carrots are very large, into
sixths or eighths. All the pieces should be about the same size. Tear or
chop the herbs. Warm the oil with the cumin seeds and green herbs for a few
moments to bring out their fragrances; then add the carrots and toss them
in the oil. Add a few pinches of salt, the water, and the vinegar; bring to
a boil. Lower the heat, and simmer until tender, about 40 minutes. By this
time, the liquid should have reduced to almost nothing, leaving the carrots
nicely glazed. If the pan becomes dry before the carrots are done, add more
water in 1/4- or 1/2-cup increments until they are sufficiently tender.
When done, season with pepper and serve with a garnish of fresh herbs.