Food
Carrots and Fresh Mint
By Yankee Magazine|Oct 05 2007|
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.
