Return to Content

Carrots and Fresh Mint

by

Yield: Serves 4

Ingredients:

  • 1 pound fresh young carrots
  • 3 tablespoons fresh butter
  • 3 tablespoons water
  • mint
  • brown sugar
  • salt and
  • freshly ground pepper

Instructions:

The carrots may be sliced, or left whole if they are very small. Combine them with the water and butter and cook until tender in a covered saucepan. Add the salt and pepper and a few crumbs of brown sugar; stir without the lid to let any extra liquid steam away. Add three or four small shredded mint leaves. The mint flavor should be elusive, so don't use too much. Heat together and serve.
Updated Friday, October 5th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order