Lemon-glazed Carrots with Mint
(Serves 8)

Sweet and zesty carrots glazed with lemon sauce and sprinkled with mint.

2 lb. carrots
2 T lemon zest (grated)
3 T lemon juice
3 T sugar
1 chicken bouillon cube (broken up into bits)
1/3 C butter
ground pepper (to taste)
4 or 5 sprigs of fresh mint (chopped)

Peel and cut carrots into 1 1/2" x 1/4" diagonal lengths. Toss with lemon zest and juice, sugar, bouillon cube, butter, and pepper.  Put all in a heavy skillet and pour in just enough water to cover. "Sweat" carrots by laying a fitted piece of wax paper on top. Bring to a boil, turn down heat, and simmer gently till carrots are tender and the water has evaporated, about 30 min. Carrots should be coated with a light, lemony glaze.  Sprinkle with mint and serve.

Tips & Glossary: New England

Bouquet Garni: (boo-kay gar-nee), a bundle of  herbs tied together with string or wrapped in cheese cloth square. Usual herbs include parsley, thyme, and bay leaf, and peppercorns. They release their flavor during long cooking. Used to flavor soups and stews and removed before serving.

Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Devonshire Scones. All use pasturized cream, but not "ultra" pasturized.

Ginger:  dried ground ginger is far more potent than freshly grated from the root.   Sweet dessert recipes call for ground powder.  If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe. 

Nutmeg:  Use small whole nuts and store them, tightly covered, in a dry dark area.  Grate what you need using the smallest grating edge or grind in a food processor.  What a difference from store bought nutmeg!

Piecrust:   Store-bought versions are heaven-sent for those who have neither the time nor the know-how for good homemade piecrust.  But for those willing to make their own, the payoff is great.