Baby Carrots With Mint Recipe

Ingredients

• 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

How to make Baby Carrots With Mint

1. Bring a pot of water to a boil.
2. Add salt and the carrots, and cook for 4 minutes, until tender.
3. Drain and set aside.
4. In a skillet over medium heat, melt the butter.
5. Add the garlic, and cook for about 2 minutes, or until golden.
6. Remove and discard the garlic, and add the raw sugar to the skillet.
7. Stir in the baby carrots, lower the heat, and cook for 6 minutes, gradually adding the stock.
8. Stir in the milk, heavy cream and mint, season with salt and pepper, and cook until it starts to thicken, about 5 minutes.
9. Transfer to a platter, and serve warm.

Notes