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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I grow a lot of mint, so I'm always looking for creative way to cook with it. This delicious recipe is my son's favorite way to eat carrots.—Sue Gronholz, Beaver Dam, Wisconsin Ingredients:
2 to 2-1/2 pounds carrots, thinly sliced |
1 teaspoon cornstarch |
2 teaspoons cold water |
1 cup heavy whipping cream |
1/4 cup packed brown sugar |
2 to 3 tablespoons minced fresh mint or 2 to 3 teaspoons dried mint |
2 tablespoons butter |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place carrots in a saucepan; cover with water. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until crisp-tender; drain. In a small bowl, combine cornstarch and water until smooth. In a small saucepan over medium heat, bring cream to a boil. Stir in cornstarch mixture. Cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Pour over carrots. Yield: 8 servings.
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