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This recipe was copied by "Dragon Tales" from the column of Rona Milner, former food editor for Ninnau, the North American Welsh Newspaper. Minted Carrots Heat oven to 375º. Scrape 8 new carrots or four larger. Cut large carrots in half lengthwise. Place in a baking dish with 3/4 cup of water, 2 tsp. sugar, a little salt and a good sprinkling of chopped mint (can use a few shakes of dried mint, if necessary). Cover and bake until tender, 45-50 minutes. Serves 4. June-July 2005 issue of Dragon Tales |
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