|We forgot to get more carrots so Mr. Big Food added some peas.|
For Derby Day, of course!
KENTUCKY MINTED CARROTS
1 lb (8-10) carrots, scraped and cut diagonally into ¼ inch lengths
1 C water
1 tsp salt
3 Tbsp butter, cut into bits
Freshly ground black pepper
2 Tbsp fresh mint leaves, cut coarse
Place carrot slices into a 1 quart saucepan, add water and salt, cover pan tightly, and bring to a boil over high heat. Reduce heat to moderate and cook carrots for about 15 minutes, or until water is almost completely evaporated and carrots are tender but still slightly resistant to the bite. Stir in butter and several grindings of black pepper, remove from heat, toss carrots lightly with mint leaves, taste for seasonings, and serve at once in a heated vegetable dish.
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