Carrots, Roman Style

Although this dish derives from chronicles of Ancient Rome, it is rather contemporary in feeling. Its method is straightforward, the herbal flavorings are clear yet surprising, and the vinegar both sharpens the flavor and leaves the carrots with a firm texture. I have omitted the fermented fish paste that was so frequently used by the Ancient Romans, but one could include an anchovy, finely chopped or pounded and added to the liquids at the beginning.