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Italian >> Baby Carrots With Mint
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Italian >> Baby Carrots With Mint


Salt Baby Carrots. . . .1½ Pounds Butter. . . . 3 Tablespoons Garlic. . . .1 Clove Raw Sugar. . . .1 Tablespoon Vegetable Stock, Heated. . . . .1 Cup Milk. . . 2 Tablespoons Heavy Cream. . . . .3 Tablespoons Chopped Mint. . . . 2 Tablespoons Freshly Ground Pepper
Bring A Pot Of Water To A Boil.
Add Salt And The Carrots, And Cook For 4 Minutes, Until Tender.
Drain And Set Aside.
In A Skillet Over Medium Heat, Melt The Butter.
Add The Garlic, And Cook For About 2 Minutes, Or Until Golden.
Remove And Discard The Garlic, And Add The Raw Sugar To The Skillet.
Stir In The Baby Carrots, Lower The Heat, And Cook For 6 Minutes, Gradually Adding The Stock.
Stir In The Milk, Heavy Cream And Mint, Season With Salt And Pepper, And Cook Until It Starts To Thicken, About 5 Minutes.
Transfer To A Platter, And Serve Warm.

Serves: 4 You can serve with your family and friends.
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