Mint Carrots

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Makes 4 servings.

Ingredients

  • 3/4 lb. carrots, (about 6), peeled, and sliced 1/4 inch thick (about 2 cups)

  • 1/8 tsp. salt

  • 1 tsp. grated lemon rind

  • 2 Tbsp. fresh lemon juice

  • 2 Tbsp. butter

  • 1 Tbsp. finely chopped mint (or 1 tsp. dried crumbled mint leaves)

  • 1 Tbsp. sugar

  • 1 tsp. cornstarch

Method

  1. In a 2-quart saucepan, boil carrots in 1 cup boiling water until tender crisp, about 4 to 6 minutes.

  2. Drain. Reserve 1/3 cup of liquid.

  3. In another saucepan over medium heat, melt butter.

  4. In a small bowl, stir together sugar, cornstarch, and salt.

  5. Stir into butter until smooth.

  6. Stir into lemon rind, lemon juice, and mint, stirring constantly over moderate heat.

  7. Cook until boiling clear and thickened.

  8. Add carrots and toss to glaze evenly and heat.

Courtesy of member Nancy Jean Moser, House of Lancaster Cookery Book, 1986