1 3/4 lb. carrots
1 tbsp. maple syrup
2 tsp. cornstarch
1/8 tsp. salt
3 tbsp. safflower oil
1/2 c. vegetable stock
3 tbsp. whipping cream
1 tbsp. chopped peppermint

Scrub carrots and cut into 1/2 inch cubes. Heat oil in saucepan and add maple syrup. Add carrots and stir for 5 minutes. Pour in vegetable stock and simmer covered for 20 minutes, adding additional stock if necessary.

Blend cornstarch and whipping cream together well. Add to carrots stirring until cooking liquid thickens. To serve season carrots with salt and sprinkle with chipped peppermint. 185 calories per serving.