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Ingredients:
Salt
Baby Carrots. . . .1½ Pounds
Butter. . . . 3 Tablespoons
Garlic. . . .1 Clove
Raw Sugar. . . .1 Tablespoon
Vegetable Stock, Heated. . . . .1 Cup
Milk. . . 2 Tablespoons
Heavy Cream. . . . .3 Tablespoons
Chopped Mint. . . . 2 Tablespoons
Freshly Ground Pepper
Preparation:
Bring A Pot Of Water To A Boil.
Add Salt And The Carrots, And Cook For 4 Minutes, Until Tender.
Drain And Set Aside.
In A Skillet Over Medium Heat, Melt The Butter.
Add The Garlic, And Cook For About 2 Minutes, Or Until Golden.
Remove And Discard The Garlic, And Add The Raw Sugar To The Skillet.
Stir In The Baby Carrots, Lower The Heat, And Cook For 6 Minutes, Gradually Adding The Stock.
Stir In The Milk, Heavy Cream And Mint, Season With Salt And Pepper, And Cook Until It Starts To Thicken, About 5 Minutes.
Transfer To A Platter, And Serve Warm.
Serves: 4
You can serve with your family and friends.
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