April 27: Minted Carrots

4 large carrots, peeled and cut into three inch sticks
1/4 cup chicken stock (You can use bouillon for any of these recipes.... I use a chicken food base
called Le Gour at our local Costco)
1 tsp butter
1/2 tsp. sugar
1/2 tsp. dried mint
2 tsp white wine

Place the carrots sticks into a microwave proof dish with the stock. Place plastic wrap over and cook on high for three minutes. Place carrots in a frying pan with the butter just melted. Saute for one minute. Add sugar, mint, wine, and 1/4 cup of the remaining stock. Bring to a boil. Serve immediately.

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