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Glazed Minted carrots
- 1 1/2 Pounds carrots -- Peeled And Quartered
- 1 1/2 Cups water
- 3 1/2 Tablespoons butter
- 1/2 Teaspoon salt
- 1 Cup heavy cream
- 2 Tablespoons sugar
Freshly Ground black pepper
- 2 Tablespoons Chopped Fresh mint
In Large Skillet Combine carrots With water, 1 1/2 Tablespoons butter And salt; Heat to Boiling. Cover And Cook Slowly Until Liquid Has Evaporated AndCarrots Are Almost Tender, About 20 Minutes. in Small Saucepan Heat Cream to Boiling And Pour Over The carrots. Simmer Slowly, Uncovered Until Cream HasBeen Almost Absorbed by carrots or Until The carrots Are Tender. Add Remaining 2 Tablespoons butter, sugar And pepper. Simmer a Few Minutes Longer. AddChopped mint And Serve.
Makes 6 to 8 Servings.
Smiles From The Lr