Mint-glazed Carrotsherbs, side dish, vegetables 1 lb carrots; sliced thin 2 tablespoon butter or margarine 1 teaspoon lemon juice 1 1/2 tablespoon sugar 1/3 cup chicken broth 1 salt and pepper; to taste 2 teaspoon fresh mint; chopped In a small saucepan, steam carrots over boiling water until just tender-crisp. Drain. Heat butter in a deep skillet. Add carrots, lemon juice and sugar. Cook over medium heat, shaking the pan until carrots are coated. Add chicken broth and continue cooking slowly until liquid is evaporated and carrots are light golden. Add salt and pepper to taste. Add mint and mix in well. Serve immediately. From 1993 "Shepherd's Garden Seeds Catalog." Pg. 13. Typed for you by Cathy Harned. |
