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.
