- 6 to 8 peeled long carrots, thinly sliced
- 1 teaspoon [5 g] sugar
- 1/2 cup [125 mL] water or chicken broth
- 2 tablespoons [30 g] butter
- 1 teaspoon [5 mL] cornstarch
- Salt and pepper, to taste
- Juice and grated rind of 1/2 a lemon
- 2 tablespoons [30 mL] finely minced fresh mint leaves
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- Arrange carrot slices, sugar and water or chicken broth into a microwave-safe dish.
- Cover dish or use plastic wrap.
- Microwave on 'HIGH' for 6 to 8 minutes, stirring twice, once after 3 minutes and once after 5 minutes of cooking time.
- Drain carrot slices, reserving cooking liquid; set aside.
- Melt butter on 'HIGH' for 1 minute.
- Mix in cornstarch, salt and pepper; then mix in reserved cooking liquid.
- Thoroughly mix.
- Stir in lemon juice, lemon rind and minced mint leaves; mix.
- Microwave on 'HIGH' for 2 minutes, stir.
- Mix in reserved carrot slices; stir and microwave on 'MEDIUM-HIGH' for 2 minutes.
- Serve.
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