Bourbon-Mint Carrots

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Bourbon-Mint Carrots

 

3/4 pound carrots, cut into 2 " long pieces, thinly

sliced

2 tablespoons bourbon

1 tablespoon water

1 tablespoon butter or margarine (optional)

2 teaspoons fresh mint, finely chopped

salt and freshly ground pepper to taste

 

Place carrots, bourbon, water, and butter (if used) in

a medium

saucepan. Cook over medium-high heat about 5 minutes,

or until carrots are

crisp-tender.

Stir in mint. Season to taste with salt and pepper.

Note: Brandy can be substituted for the bourbon.

Serves 4.

 

 

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