Instructions: Trim ends from whole baby carrots and discard; peel or scrub carrots.

In a 12-inch frying pan at least 2 1/2 inches deep, or a 6-quart pan, combine carrots, broth, madeira, butter, sugar, and cumin seed. Bring to a boil over high heat, then reduce heat, cover, and simmer, stirring occasionally, until carrots are barely tender when pierced, 8 to 12 minutes.

Uncover and boil over high heat, stirring often, until liquid has evaporated and carrots begin to brown, 15 to 20 minutes. Add salt to taste.

This recipe yields 10 to 12 servings.

Comments: Many supermarkets sell whole baby carrots; if these are unavailable, use baby-cut carrots.

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