| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Side dish, Christmas | 10 | Servings | |
INGREDIENTS
| 5 | c | Thinly sliced carrots (about 1 1/2 pounds) |
| 3 | c | Plus 2 tsp. water,divided |
| 1 | ts | Cornstarch |
| 1 | c | Whipping cream |
| 1/4 | c | Firmly packed brown sugar |
| 1/4 | c | Chopped fresh mint leaves |
| 2 | tb | Butter or margarine |
| 1 | ts | Salt |
| 1/2 | ts | Ground black pepper |
INSTRUCTIONS
Cover carrots with 3 cups water in a large saucepan; bring to a boil. Cook carrots 3 to 5 minutes or until just tender; drain carrots and return to pan. In a small bowl, combine cornstarch and 2 tsp. water; stir until smooth. In a small saucepan, bring cream to a boil. Whisking constantly, add cornstarch mixture to cream, bring to a boil, and cook until thickened. Stir in remaining ingredients. Stir cream mixture into carrots. Yield: about 10 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Christmas Cheer Recipes. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Nov 17, 1999
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