Carrots and Fresh Mint
From Favorite New England Recipes
Vegetables Recipes
Yield: Serves 4
- 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.
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