Glazed carrots with mint

From Elizabeth David Summer Cooking page 538 in my edition


  • 400gms carrots
  • 60gms butter
  • tablespoon sugar
  • salt, black pepper
  • tablespoon of freshly chopped mint


Basic idea is to blanch small new carrots (so maybe chopped up old carrots?) and then cook again with butter and sugar before adding some mint.

Blanch a pound of small new carrots in boiling salted water for 6-7 minutes; strain; but in a heavy pan with 60gms butter; after cooking gently for 5 mins add a tablespoon of sugar; simmer gently.

When the carrots are tender, season with salt and pepper and stir in a tablespoon of chopped fresh mint.


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