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Mustard Carrots

Source of Recipe


Moosewood Low-Fat Favorites






List of Ingredients



• 1/3 cup cider vinegar
  
• 1 tablespoon brown sugar
  
• 2 teaspoons Dijon mustard
  
• 1/2 teaspoon salt
  
• 1 teaspoon dried dill
  
• 2 teaspoons mustard seeds
  
• 1 pound carrots, peeled and cut into julienne sticks (about 3 cups)
  






Instructions



1. In a cup or bowl, stir together the vinegar, brown sugar, mustard, salt, and dill. Set aside.
   
   
2. In a saucepan, dry-roast the mustard seeds for about 30 seconds, until they are browned and popping. Add the vinegar mixture and bring to a boil. Stir in carrot sticks, cover, lower the heat, and cook until tender, about 15 to 20 minutes. Be vigilant for the last few minutes of cooking, stirring frequently when there is little cooking liquid left. The finished carrots will be slightly caramelized. Serve hot or at room temperature.
   
   
3. Servings: 6
   
   
4. Per 3 ounce serving-49 cal, 1.2g pro, .6g fat, 10.9g carb, 0mg chol, 266mg sod, 2.4g fiber.