Mother Earth Living

Many Mints: Minted Carrots

By Jim Long
April/May 2009
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Jerry Pavia


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Serves 4

The combination of juicy, sweet carrots and refreshing mint is superb, yet subtle enough to pair well with many types of dishes.

• 4 large carrots, peeled and cut into 4-inch sticks
• 1 cup water
• 3 tablespoons butter
• 1 teaspoon honey or brown sugar
• 2 teaspoons fresh mint, finely chopped
• Salt to taste

1. Simmer carrots in water until tender, about 7 minutes. Drain.

2. Add butter and brown sugar and stir until butter is melted and sugar is dissolved.

3. Add mint and salt; toss carrots lightly and serve.

Contributing editor Jim Long lives and gardens in the Ozark Mountains.

Click here for the original article,  Many Mints: Recipes and Growing Tips for Mint .








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