Carrots With Mint - cooking recipe

Ingredients

1 1/2 lb. young carrots
sea salt
1/4 c. butter
1 Tbsp. sugar
2 Tbsp. chopped spearmint

Preparation

Clean the carrots.
If 2 inches long, leave whole.
Otherwise, cut 1/4-inch thick.
Cook in lightly salted boiling water until tender.
Drain, return carrots to the pan; add butter and sugar. Stir over very low heat for 3 to 4 minutes until fairly dried out. Add the mint and mix well.