BUTTERY MINT CARROTS

1 cup water

1/4 tsp salt

6 medium carrots, julienned 

2 tbsp butter

1 to 2 tbsp powdered sugar

1 1/2 tsp minced fresh mint*

Combine the water and salt in a saucepan, bring to a boil. Add the carrots and cook about 8 minutes or until crisp-tender. Drain and set aside.

In the same saucepan where you cooked the carrots, melt the butter. Stir the sugar and mint into the butter. Return the carrots to the pan and cooking, stirring another 2 or 3 minutes until carrots are well coated and tender.

*No fresh mint? Substitute 1/2 tsp dried mint flakes

Yield: 4 servings

I got this from TOH in the 1990s/