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Carrots with Mint and Lemon

Tender young carrots, in the shops during spring and early summer, have a lovely sweet flavour which is brought out to the full by the sugar and lemon juice in this recipe. Unwashed carrots, which sometimes still have their feathery foliage, keep better than those sold washed and prepacked.

ingredients

serves 4
700 g (1 1/2 lb) small new carrots, trimmed and scrubbed
salt and pepper
finely grated rind and juice of 1/2 lemon
5 ml (1 tsp) light soft brown sugar
15 g (1/2 oz) butter
30 ml (2 tbsp) chopped fresh mint

method

1. Cook the carrots in boiling salted water for about 10 minutes, until just tender. Drain.

2. Return the carrots to the pan with the remaining ingredients and toss together over a high heat until the butter melts. Serve at once.

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