Minted Carrots
Servings
2Serving size
about 1 cup carrots
COOKING TIME
30 Minutes
This recipe can be multiplied and makes good leftovers. Serve leftovers chilled or reheat very gently.
Ingredients
| 1 quart Water |
| 16 ounces Carrots, raw (peeled and sliced into 1/4 inch rounds) |
| 1 tsp. Olive oil |
| 1 tsp.. Unsalted butter |
| 1/8 tsp. Salt |
| 1/8 tsp. Dried mint |
| 1 to taste Black pepper |
Instructions
Place the water in a large stock pot over high heat. When the water is at a shiver (almost boiling) add the carrots.
Cook them for about 5 - 7 minutes, then remove them from the pan to a strainer or a paper towel.
Heat the olive oil and butter in a medium skillet over medium heat. Add the carrots, salt, mint and pepper. Cook, tossing frequently, for about another 2 - 3 minutes and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Carrots and mint are made for each other and this is a quick and easy recipe that goes great with almost any cuisine. Fresh mint works well also and you would want to use about a half teaspoon or so.