Baby Carrots With Cream And Mint

1. 1

   Scrape the carrots.

2. 2

   Cut off and discard the stem ends.

3. 3

   Put the carrots in a saucepan and add salt and water to cover.

4. 4

   Bring to a boil and cook until tender, about 10 minutes.

5. 5

   Drain thoroughly and return the carrots to the saucepan.

6. 6

   Add the cream and mint, and cook until the cream is reduced almost by half.

7. 7

   Add pepper and, if desired, salt.

8. 8

   Stir the carrots in the cream to be sure they are coated with sauce, and serve.

* Per serving · 4 servings · Values may vary.

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