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Print this Recipe    Buttermint Carrots

BUTTERMINT CARROTS
serves 6 to 8

2 lb baby carrots
3 tbs butter or margarine
2 tbs honey
2 tsp white wine vinegar
1/4 tsp salt
1/4 tsp pepper
3 tbs fresh chopped mint

Clean and peel carrots and boil desired tenderness. Drain and
rinse under cold water till cooled. May store until ready to use.
melt butter in saucepan, add honey, vinegar, salt, pepper and stir
to mix.Add carrots and cook and stir until carrots heated and
glazed. Reduce heat and stir in mint and serve.

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