Glazed Carrots (Irish)

Wild carrots were part of the Irish diet in prehistoric times and their cultivated cousins figure in many traditional Irish dishes.

1 lb carrots, trimmed, peeled and cut into batons about 3" (7.5 cm) long and ½" (1.25 cm) wide (500 g)
2 Tbsp. butter
1 pinch sugar
sea salt
1 Tbsp. fresh mint, minced, optional

Put the carrots in a medium saucepan with the butter, sugar, salt to taste, and about ½ cup (120 mL) water. Cover the pan, bring the water to a boil over high heat, then reduce the heat to low, and cook for 6-8 minutes or until the water has nearly evaporated.

Shake the saucepan so that the glaze covers all the carrots. Garnish with mint, if you like.

Makes 4 servings.