Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Directions

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

3/4 cup: 204 calories, 14g fat (9g saturated fat), 48mg cholesterol, 378mg sodium, 19g carbohydrate (15g sugars, 3g fiber), 2g protein.

  • 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
  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

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