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Mint-glazed Carrots

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      Title: MINT-GLAZED CARROTS
 Categories: Harned 1994, Herbs, Side dish, Vegetables
      Yield: 4 Servings
 
      1 lb Carrots; sliced thin
      2 tb Butter or margarine
      1 ts Lemon juice
  1 1/2 tb Sugar
    1/3 c  Chicken broth
           Salt and pepper; to taste
      2 ts Fresh mint; chopped
 
  In a small saucepan, steam carrots over boiling water until just
  tender-crisp.  Drain.
  
  Heat butter in a deep skillet.  Add carrots, lemon juice and sugar.
  Cook over medium heat, shaking the pan until carrots are coated. Add
  chicken broth and continue cooking slowly until liquid is evaporated
  and carrots are light golden.  Add salt and pepper to taste. Add mint
  and mix in well. Serve immediately.
  
  From 1993 "Shepherd's Garden Seeds Catalog."  Pg. 13. Typed for you by
  Cathy Harned.
 
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