| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Harned 1994, Herbs, Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots, sliced thin |
| 2 |
T |
Butter or margarine |
| 1 |
t |
Lemon juice |
| 1 1/2 |
T |
Sugar |
| 1/3 |
c |
Chicken broth |
|
|
Salt and pepper, to taste |
| 2 |
t |
Fresh mint, chopped |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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