1 pound fresh carrots
2 tablespoons unsalted butter
cup heavy cream
Salt and pepper
2 teaspoons minced fresh mint leaves, for garnish
Scrape and trim carrots into 3-inch lengths, about 1-inch wide. Place carrots in a medium saucepan, over medium heat, with enough water to cover. Bring water to a boil, then lower heat to simmer and cook carrots for 10 to 15 minutes, or until tender. Remove pot from heat and drain carrots. Return pan to low heat with butter and cream. When butter is melted and cream is warm, add carrots to pan and simmer for 3 minutes, spooning cream over carrots, 2 or 3 times. Season with salt and pepper to taste.
Serve immediately, garnished with fresh minced mint leaves.
Makes 4 to 6 servings.
Peninsula Clarion ©2014. All Rights Reserved.