Buttermint Carrots Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Baby carrots,
2 tsp: White-wine vinegar,
3 tbsp: Butter -=OR=-,
1/4 tsp: Salt,
3 tbsp: Margarine, or Less
1/4 tsp: Black pepper,
2 tbsp: Honey,
3 tbsp: Fresh mint, chopped
Directions:
Trim and peel carrots. Bring to a pan of water to boil, add carrots
and time 5 to 7 minutes. Test for doneness. Drain and rinse with
cold water until cooled. In a large saucepan melt butter. Add
honey, vinegar, salt and pepper, stirring to mix. Add carrots, turn
heat to medium and stir until carrots are heated through and glazed.
Stir in mint and serve. Source: The San Diego Union-Tribune Food
Section, Nov. 20, 1994 Brought to you and yours via Nancy OBrion and
her Meal-Master. Submitted By NANCY OBRION On 11-20-94
Source from luhu.jp
and time 5 to 7 minutes. Test for doneness. Drain and rinse with
cold water until cooled. In a large saucepan melt butter. Add
honey, vinegar, salt and pepper, stirring to mix. Add carrots, turn
heat to medium and stir until carrots are heated through and glazed.
Stir in mint and serve. Source: The San Diego Union-Tribune Food
Section, Nov. 20, 1994 Brought to you and yours via Nancy OBrion and
her Meal-Master. Submitted By NANCY OBRION On 11-20-94
Source from luhu.jp