| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 4 | Servings | |
INGREDIENTS
| 2 | lb | Baby carrots; scraped |
| 3 | tb | Butter |
| 2 | tb | Mint; OR lemon balm OR lemon thyme; chopped |
| Salt | ||
| Fresh ground black pepper |
INSTRUCTIONS
From: Brenda Laughlin <brenl104@MAAS.NET> Date: Wed, 24 Jul 1996 18:07:20 -0500 PLACE THE CARROTS in a heavy saucepan and barely cover with water. Add the butter and cover. Bring to the boil, reduce the heat, and cook 15 minutes or until still firm but easy to pierce with a fork. Remove the cover and boil down until the liquid has evaporated and the carrots are coated with butter. Watch them carefully or they will burn. Add the chopped herbs and season with salt and pepper. Makes 4 to 6 servings EAT-L Digest 24 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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