Baby Carrots Glazed With Butter

Recipe Ingredients

2 lbs	908g / 32oz	Baby carrot
3 tablespoons	45ml	Butter
2 tablespoons	30ml	Mint
		Salt
		Fresh ground black pepper

Recipe Instructions

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.

Source:
The Bard's Table Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.