Monday, November 21, 2011

Carrots in Mint Sauce

It would be nice to meander into an herb garden to snip what I need, when I need it, but it’s winter in the Time Zone and at the Latitude Where I Live, and those small packets of herbs cost a fortune. Therefore, I use bottled mint sauce in this recipe - not the psychedelic green jelly, but the quality stuff made with malt and white vinegars and Eygptian mint leaves. Why they have to be “Egyptian,” I don’t know, because summer mint grows wild and free, but the fact remains that this sauce is lovely. The best mint sauce is made under the prestigious Crosse & Blackwell name - a company originally founded in 1706, but today owned by the J.M. Smucker Company in North America, and by another company in Europe. I’m glad the Crosse & Blackwell name remains: Somehow, “Smucker’s Mint Sauce” lacks a certain je ne sais quois. That’s a fancy French phrase for “Egyptian air of mystery,” Dollinks.
Carrots in Mint Sauce:
10 - 12 medium carrots, peeled and sliced in ⅓-in. rounds 
6 tbsp. mint sauce
½ c. mayonnaise
½ c. sour cream
6 strips bacon, fried crisp, crumbled (or 2 tbsp. artificial bacon bits)
2 stalks celery, finely chopped
1 bunch green onions, thinly sliced
Boil carrots 2-to-3 min. in medium skillet until barely tender, depending on thickness of slices. Drain and return carrots to skillet. Combine mint sauce, mayonnaise and sour cream in small bowl. Stir in remaining ingredients. Combine with hot carrots just until sauce is warmed. Serve immediately. Serves 10.
- I’ve modified this recipe from one by Crosse & Blackwell

Peel and chop carrots

Add chopped celery and green onion to mint sauce

Serve hot!

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