Ingredients:
1 pound 2 ounces carrots
2/3 cup chicken stock, or your choice
1 tablespoon plus 1 teaspoon finely chopped fresh mint
Juice of 1 lemon
Directions:
1. Cut the carrots into julienne strips. Simmer the carrot strips gently in the stock. Drain when tender, about 5 minutes.
2. Squeeze the lemon juice onto the carrots and sprinkle the mint on top. Toss gently to coat then let stand for 5 minutes before serving.
Serves 4-6