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Carrots and Fresh Mint

Nov/Dec 2015


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


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

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