Recipe - Baby Carrots Glazed With Butter

2 pound Baby carrots; scraped
3 tablespoon Butter
2 tablespoon Mint; OR lemon balm OR lemon
thyme; chopped
Salt
Fresh ground black pepper

From: Brenda Laughlin brenl104@MAAS.NET

Date: Wed, 24 Jul 1996 18:07:20 0500
PLACE THE CARROTS in a heavy saucepan and barely cover with water. Add the
butter and cover. Bring to the boil, reduce the heat, and cook 15 minutes
or until still firm but easy to pierce with a fork. Remove the cover and
boil down until the liquid has evaporated and the carrots are coated with
butter. Watch them carefully or they will burn. Add the chopped herbs and
season with salt and pepper. Makes 4 to 6 servings

EATL Digest 24 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.