Carrots Roman Style

Yield:	4 Servings
Categories:	Vegetables

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)