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.