Creamy Mint Carrots Food

MINTED CARROTS

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
• Heat the butter in a skillet over low heat. Stir in the carrots, brown sugar, honey, and mint. Continue to cook and stir until the sugar is dissolved, 2 to 3 minutes.

CREAMED CARROTS

Steps:

• In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.

BABY CARROTS WITH CREAM AND MINT

Steps:

• Scrape the carrots. Cut off and discard the stem ends.
• Put the carrots in a saucepan and add salt and water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain thoroughly and return the carrots to the saucepan.
• Add the cream and mint, and cook until the cream is reduced almost by half. Add pepper and, if desired, salt. Stir the carrots in the cream to be sure they are coated with sauce, and serve.

CREAMY MINT CARROTS

Steps:

• Place carrots in a saucepan; cover with water. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until crisp-tender; drain. In a small bowl, combine cornstarch and water until smooth. In a small saucepan over medium heat, bring cream to a boil. Stir in cornstarch mixture. Cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Pour over carrots.

GLAZED CARROTS WITH MINT

Steps:

• In a saucepan, cover carrots with water; add salt and pepper to taste.
• Cook until barely tender; drain.
• Melt butter with marmalade and jelly, stirring until all are blended.
• Add carrots and cook together for a few minutes.

ORIGINAL CREAMY MINTS

Steps:

• Combine cream cheese, half and half, and butter in heavy saucepan.
• Stir over low heat until creamy and butter has melted.
• Blend in frosting mix and stir until blended well.
• Add peppermint extract and food coloring.
• You can divide into different colors and flavors.
• Note, though, if you would like to use candy molds or have an itch to try something equally sweet, look into using the Alternative Creamy Mints Recipe.

STEAMED CARROTS AND MINT

Steps:

• Place mint sprigs in bottom of large saucepan; place steamer rack in pan. Add just enough water to touch bottom of steamer rack; place carrots on rack. Cover pan and steam over high heat until carrots are just tender, 8 to 10 minutes, depending on size. Transfer carrots to bowl; toss with butter and chopped mint. Sprinkle with fleur de sel and pepper and serve.

CREAMY CARROTS

Steps:

• Slice carrots into rounds.
• Cook til tender, drain.
• Melt butter.
• Add sugar.
• Cook 1 minute.
• Add cream.
• Bring to boil.
• Reduce heat.
• Return carrots, toss well.
• Serve with chives sprinkled on top.

BUTTERY MINT CARROTS

Steps:

• In a saucepan, bring water and salt to a boil. Add carrots and cook for approximately 8 minutes until crisp-tender. Drain and set carrots aside.
• In the same saucepan, melt butter, stir in sugar and mint until well blended.
• Return carrots to the pan. Cook and stir for 2-3 minutes until carrots are tender and evenly coated.
• Serve warm.