Uzbeki Carrots

This is a nice recipe from Food from Plenty by Diana Henry.

-Cut 1 bunch of carrots into 1 inch chunks.

-Cook until tender, about 8 minutes, then drain.

-In a large frying pan heat the following:

1 TBS extra virgin olive oil

2 TBS butter

2 tsp caraway seeds

2 tsp sweet paprika

1/2 tsp dried chili flakes

-Cook for 30 seconds then toss in the carrots.

-Stir them around, taste for salt and serve.