Add milk and a bit of water to the carrots and
let it simmer maybe 45 minutes till all the moisture is absorbed by the carrots.
Not exact matches
Bring to a boil, then cover and
let simmer until the liquid has reduced and you have a nice thick rich chili, about an hour,
maybe longer.
Let the almonds cook and
simmer until the broth is practically gone, which will be
maybe 2 minutes but not terribly long.
Maybe I'm not
letting it
simmer long enough after boiling.
In a small sauce pan I put a few cups of water, a cinnamon stick and
maybe a clove and
let it
simmer on the stove.