Bountiful Mints: Glazed Carrots with Mint Sauce

<em>Serves 4<br />
</em>Here’s a favorite minty dish from More Recipes from a Kitchen Garden (Ten Speed Press, 1995) by Renee Shepherd and Fran Raboff. It’s easy to make, beautiful to look at and delicious to eat.<br />
<li>1 pound carrots, thinly sliced</li>
<li>2 tablespoons butter</li>
<li>1 teaspoon lemon juice</li>
</sup> tablespoons sugar</li>
</sup> cup chicken stock</li>
<li>Salt and freshly ground pepper to taste</li>
<li>2 teaspoons chopped fresh mint, or more to taste</li>
<li>Steam carrots until just tender-crisp. Heat butter in a deep skillet. Add carrots, lemon juice and sugar. Cook over medium heat, shaking the pan, until the carrots are coated.</li>
<li>Add chicken stock and continue cooking slowly until the liquid is evaporated and the carrots are a light golden color. Add salt and pepper to taste and then add the mint. Mix well and serve immediately.</li>
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<em>Nancy Smith, senior editor of</em> Mother Earth News <em>magazine, writes and gardens from her home in Leavenworth County, Kansas.</em>
<p>Click here for the original article, <a title=”Bountiful Mints” href=””>Bountiful Mints</a>.</p>

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