Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Baby carrots; scraped
3 tb Butter
2 tb Chopped herbs; preferably
-Lemon Balm -OR-
-Lemon thyme -OR-
-Mint
Salt
Freshly ground Black Pepper

PLACE THE CARROTS in a heavy saucepan and barely cover with water.
Add the butter and cover. Bring to the boil, reduce the heat, and
cook 15 minutes or until still firm but easy to pierce with a fork.
Remove the cover and boil down until the liquid has evaporated and
the carrots are coated with butter. Watch them carefully or they will
burn. Add the chopped herbs and season with salt and pepper.

Makes 4 to 6 servings

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

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