Carrots in Mint Sauce - MSNewsNow.com - Jackson, MS

Carrots in Mint Sauce

• 6 carrots, cut on the diagonal
• 1/2 cup of sugar
• 1/3 cup reserved liquid
• 2 tablespoons butter
• 1 teaspoon cornstarch
• dash of salt
• Juice and grated rind of a lemon
• 2 tablespoons finely chopped mint leaves.

Parboil carrots, covered, in water to cover them with sugar for 6-8 minutes. Cook until barely tender. Drain, reserving 1/3 cup of the liquid. Melt butter in a medium saucepan. Combine cornstarch and salt and stir into butter. Add lemon juice, rind, mint leaves and reserved liquid. Stir until just thickened. When ready to serve, add carrots to heated sauce and toss to glaze.

Questions? Email Julie Levanway.