Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups water
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 pounds baby carrots
- ½ cup butter
- ¼ cup + 2 tablespoons firmly packed brown sugar
- 1 tablespoon cornstarch
- ¼ cup fresh mint leaves, finely chopped
Directions
Combine water, sugar and salt in a large saucepan; add carrots, stirring well.
Bring to a boil, reduce heat, and cook 12 to 15 minutes or until tender.
Drain carrots, reserving 1 cup liquid.
Set carrots aside and keep warm.
Melt butter in a heavy saucepan over low heat; add brown sugar and cornstarch, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add 1 cup reserved liquid; cook over medium heat, stirring constantly until thickened and bubbly.
Stir in mint.
Pour sauce over carrots, stirring gently to coat.
Category:Cathy's Recipes
Category:Carrot Recipes
Category:Brown sugar Recipes
Category:Mint Recipes