Creamy Mint Carrots Recipe

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I grow a lot of mint, so I'm always looking for creative way to cook with it. This delicious recipe is my son's favorite way to eat carrots.—Sue Gronholz, Beaver Dam, Wisconsin
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings

Ingredients

  • 2 to 2-1/2 pounds carrots, thinly sliced
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water
  • 1 cup heavy whipping cream
  • 1/4 cup packed brown sugar
  • 2 to 3 tablespoons minced fresh mint or 2 to 3 teaspoons dried mint
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 serving (3/4 cup) equals 204 calories, 14 g fat (9 g saturated fat), 48 mg cholesterol, 378 mg sodium, 19 g carbohydrate, 3 g fiber, 2 g protein.

Directions

  1. Place carrots in a saucepan; cover with water. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until crisp-tender; drain. In a small bowl, combine cornstarch and water until smooth. In a small saucepan over medium heat, bring cream to a boil. Stir in cornstarch mixture. Cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Pour over carrots. Yield: 8 servings.
Originally published as Creamy Mint Carrots in Taste of Home February/March 2000, p41

Nutritional Facts

1 serving (3/4 cup) equals 204 calories, 14 g fat (9 g saturated fat), 48 mg cholesterol, 378 mg sodium, 19 g carbohydrate, 3 g fiber, 2 g protein.

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