Carrots With Mint-Lemon Glaze
Source of Recipe
Long Island Newsday Jan. 13/02
Recipe Link: http://www.newsday.com/features/food/ny-p2fday2546600jan13.story?coll=ny%2Dfoodday%2Dprint
List of Ingredients
2 cups baby carrots
1 cup chicken broth
Grated zest of 1 lemon
1 tablespoon butter
1 tablespoon minced fresh mint, plus 1 sprig for garnish
1/4 teaspoon black pepperRecipe
1. Combine carrots and broth in small pan and cook over medium heat until carrots are tender and liquid is almost evaporated, about 30 minutes.
2. Add lemon zest, butter, minced mint and black pepper and toss to coat. Spoon into serving bowl. Garnish with mint sprig. Makes 2 servings.
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