Baby carrots glazed with butter
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| Artist: |
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Yield: |
4 |
| Categories: |
Carrot, Glaze, Vegetables |
Rating: |
no rating. |
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Ingredients:
| 2
| lbs | Baby carrot | | 3
| tbsp | Butter | | 2
| tbsp | Mint | | | Salt | | | Fresh ground black pepper |
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Procedures:
| 1 | Place the carrots in a heavy saucepan and barely cover with water. | | 2 | Add the butter and cover. | | 3 | Bring to the boil, reduce the heat, and cook 15 minutes or until still firm but easy to pierce with a fork. | | 4 | Remove the cover and boil down until the liquid has evaporated and the carrots are coated with butter. | | 5 | Watch them carefully or they will burn. | | 6 | Add the chopped herbs and season with salt and pepper. | | 7 | Makes 4 to 6 servings |
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