Mint Carrots
Comments:	If desired, add 1/4 teaspoon [1 mL] dried mint instead of fresh mint, but carrots will not be as good.

5 or 6 garden fresh carrots 1 1/2 tablespoons [22.5 g] butter or margarine 1/3 teaspoon [1.6 mL] salt 2 teaspoons [10 mL] freshly finely chopped mint	Slice carrots into 1/8-inch [3-mm] thick slices. Boil carrot slices, covered, into just a little salted boiling water, until done yet still crunchy. Uncover; cook over high heat, until all of liquid has been absorbed. Add butter or margarine and salt; leave fat to melt. Delicately stir in chopped mint. Serve immediately, into hot individual bowls.