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Carrots with Mint and Lemon

Vegetables

Carrots boiled with mint and lemon, the water reduced as a glaze.


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SERVES 4

700 g (1 ½ lb) small new carrots, trimmed and scrubbed
salt and pepper
finely grated rind and juice of ½ lemon
5 ml (1 tsp) light soft brown sugar
15 g (1/2 oz) butter
30 ml (2 tbsp) chopped fresh mint

1. Cook the carrots in boiling salted water for about 10 minutes, until just tender. Drain.

2. Return the carrots to the pan with the remaining ingredients and toss together over a high heat until the butter melts. Serve at once.




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