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 Carrots boiled with mint and lemon, the water reduced as a glaze.  The original source of this receipt isn’t known. Can you help? [email protected]SERVES 4 700 g (1 1/2 lb) small new carrots, trimmed and scrubbed salt and pepper finely grated rind and juice of 1/2 lemon 5 ml (1 tsp) light soft brown sugar 15 g (1/2 oz) butter 30 ml (2 tbsp) chopped fresh mint 1. Cook the carrots in boiling salted water for about 10 minutes, until just tender. Drain. 2. Return the carrots to the pan with the remaining ingredients and toss together over a high heat until the butter melts. Serve at once.  |
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