Baby Carrots with Mint
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INGREDIENTS 1-1/2 pounds baby carrots
3 tablespoons butter
1 clove garlic
1 tablespoon sugar
1 cup vegetable stock, heated
2 tablespoons milk
3 tablespoons heavy cream
2 tablespoons chopped mint
Freshly ground pepperBring a pot of water to a boil. Add salt and the carrots, and cook for 4 minutes, or 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, add the 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.
Makes 4 servings