Ingredients

24 small carrots (2 lb.)
boiling water
1 tsp. salt
2 Tbsp. butter or margarine
2 Tbsp. sugar
2 Tbsp. fresh mint leaves, chopped

Cooking Instructions

Wash carrots, but do not pare. Place in a large skillet. Add boiling water, to partly cover, and the salt and simmer, covered, for 10 minutes or until carrots are tender. Drain carrots. Hold the carrots under cold running water, and peel of their tender skin. Melt butter in a large skillet. Add sugar, mint, and carrots. Cook over low heat, turning carrots frequently, until they are nicely glazed. Turn into a serving dish. Garnish with mint sprigs, if desired. Serves 8.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)