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.