Buttery Minted Carrots

1 cup water
1/4 teaspoon salt
6 medium carrots, julienned
2 tablespoons butter or margarine
1 to 2 tablespoons confectioners' sugar
1 1/2 teaspoons minced fresh mint or
    1/2 teaspoon dried mint flakes

In a saucepan, bring water and salt to boil. Add carrots; cook until crisp-tender, about 8 minutes. Drain and set aside.

Melt butter in the same saucepan. Stir in confectioners' sugar and mint until blended. Return carrots to pan; cook and stir for 2 to 3 minutes or until carrots are tender and evenly coated.

Yields 4 servings.