Title: Baby Carrots Glazed with Butter
Categories: Vegetable
Yield: 4 Servings

2 lb Baby carrots; scraped
3 tb Butter
2 tb Mint; OR lemon balm OR lemon
-thyme; chopped
Salt
Fresh ground black pepper

From: Brenda Laughlin

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

EAT-L Digest 24 July 96

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