Title: Baby carrots glazed with butter
 Categories: Vegetable
      Yield: 4 Servings
 
      2 lb Baby carrots; scraped
      3 tb Butter
      2 tb Mint; OR lemon balm OR lemon
           -thyme; chopped
           Salt
           Fresh ground black pepper
  
  PLACE THE CARROTS in a heavy
  saucepan and barely cover with water. Add the butter and cover. Bring
  to the boil, reduce the heat, and cook 15 minutes or until still firm
  but easy to pierce with a fork. Remove the cover and boil down until
  the liquid has evaporated and the carrots are coated with butter.
  Watch them carefully or they will burn. Add the chopped herbs and
  season with salt and pepper. Makes 4 to 6 servings