Mint Glazed Carrots and Peas
Source: Favorite Herbal Recipes of the Maple Hill Gardeners, 2000
Submitted by Donna Storrs
Location: page 33
This is a beautifully delicious recipe for any meal and any occasion.
4 medium carrots, sliced lengthwise ¼ inch thick
¼ cup butter
½ teaspoon salt *(added by Liz)
Optional 1 teaspoon sugar
1 tablespoon fresh mint leaves, chopped
2 cups cooked peas
Cook carrots until just fork tender and drain.
Add the butter, salt, optional sugar, and mint leaves. Cook on low until carrots are well glazed. Add the peas and heat through. Serve.
Liz’s notes:
I cut my carrots on the bias.
I added some salt to balance out the sweetness of the carrots.
The original recipe called for ½ cup sugar. I felt this made the recipe much too sweet. 1 teaspoon of sugar is perfect. Carrots and peas are naturally sweet so if you prefer, don’t add sugar at all.
Source: Favorite Herbal Recipes of the Maple Hill Gardeners, 2000
Submitted by Donna Storrs
Location: page 33
This is a beautifully delicious recipe for any meal and any occasion.
4 medium carrots, sliced lengthwise ¼ inch thick
¼ cup butter
½ teaspoon salt *(added by Liz)
Optional 1 teaspoon sugar
1 tablespoon fresh mint leaves, chopped
2 cups cooked peas
Cook carrots until just fork tender and drain.
Add the butter, salt, optional sugar, and mint leaves. Cook on low until carrots are well glazed. Add the peas and heat through. Serve.
Liz’s notes:
I cut my carrots on the bias.
I added some salt to balance out the sweetness of the carrots.
The original recipe called for ½ cup sugar. I felt this made the recipe much too sweet. 1 teaspoon of sugar is perfect. Carrots and peas are naturally sweet so if you prefer, don’t add sugar at all.
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