Carrots & Mint Imperial

1 Pound carrots
1/2 Cup minced sweet onion
1/2 Cup minced mint
1 Lime
2 Tablespoons light brown sugar
2 Star Anise (optional)
2 Tablespoons butter
1 Tablespoon cumin
1 Teaspoon salt
1 Tablespoon vegetable oil
Scrub carrots and cut into inch-long slices. Place in three cups of water over high heat and boil for 15-20 minutes until tender. You may have to turn heat down to avoid boil-overs.
Mince half-duo of sweet onion and place in bowl. Cut the star anise into smaller pieces and place in bowl with onions. Rinse mint, remove from leaves and place in separate bowl.
Check carrots. If fork slides easily through a piece, then they can be removed from the heat and drained.
Preheat frying pan over medium heat. Pour in tablespoon of vegetable oil. Sauté onion and star anise until the onion appears translucent. Stir in mint and wilt. After a minute, stir in butter. Stir in salt, brown sugar, and cumin.
Turn heat down to 1/4. Place carrot pan on heat. (Make sure you drained the water out of the carrots.) Stir in onion and mint mix and squeeze in lime. Mash carrots and mix with a potato masher until smooth.
Tell guests to beware of crunchy pieces of star anise or pick them out before serving.
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