Buttery Minted Carrots 1 cup water 1/4 teaspoon salt 6 medium carrots, julienned 2 tablespoons butter or margarine 1 to 2 tablespoons confectioners' sugar 1 1/2 teaspoons minced fresh mint or 1/2 teaspoon dried mint flakes
In a saucepan, bring water and salt to boil. Add carrots; cook until crisp-tender, about 8 minutes. Drain and set aside.
Melt butter in the same saucepan. Stir in confectioners' sugar and mint until blended. Return carrots to pan; cook and stir for 2 to 3 minutes or until carrots are tender and evenly coated.
