| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium carrots; trimmed, scraped and cut diagonally into 1/4-inch lengths |
| 1 |
c |
Water |
| 1 |
ts |
Salt |
| 3 |
tb |
Unsalted butter; cut into bits |
|
|
Freshly grated black pepper |
| 2 |
tb |
Coarsely cut fresh mint leaves |
INSTRUCTIONS
Place the carrots in a 1 quart saucepan and add the water and salt. Cover
the pan tightly and bring to a boil over light heat, then reduce the heat
to moderate and cook the carrots for about 15 minutes or until the water is
almost completely evaporated and the carrots are tender but still slightly
resistant to the bite. Stir in the butter and several grindings of pepper,
then remove the pan from heat. Toss the carrots lightly with the mint,
taste for seasoning and serve at once, in a heated vegetable dish.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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