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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A brightly colored side from the heartland. The carrots are also delicious alone. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 medium sized carrots, peeled |
1/4 cup butter |
1/4 cup sugar |
1 tablespoon fresh mint leaves |
2 lbs peas (fresh is best, but frozen is fine) |
butter |
salt and pepper, to taste |
Directions:
1. Cook carrots until crisp tender; drain, cool and cut into strips or coins.
2. Melt butter; add sugar and mint leaves.
3. Cook carrots in this mixture until tender and glazed.
4. Cook peas lightly; drain and season with butter, salt and pepper.
5. Turn peas into hot serving dish and surround with glazed carrots.
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