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1 or 2 lb. carrots, peeled and
sliced (if tiny carrots
leave whole)
water to cover
salt to taste
pepper to taste
1/2 c. honey or orange
1/4 c. butter
1 tsp. mint

Add water to cover carrots and bring to a boil. Cover;
reduce heat to medium and cook for 20 minutes or until soft.
Drain. Melt butter and honey or preserves until it bubbles.
Add carrots and mint; spoon syrup over them. Serves 6.

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