Baby Carrots With Cream And Mint

Ingredients

• 16 baby carrots, about 3/4 pound
• Salt to taste if desired
• ¼ cup heavy cream
• 2 teaspoons finely chopped fresh mint
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    81 calories; 5 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 0 grams protein; 20 milligrams cholesterol; 72 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Scrape the carrots. Cut off and discard the stem ends.
2. 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.
3. 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.

30 minutes