Glazed Carrots with Mustard
Source of Recipe
Brenda Hyde
3 pounds baby carrots
1/4 cup butter
1/2 cup light brown sugar, firmly packed
1/4 cup hearty mustard, such as a German mustard
2 Tbs chopped chives
2 Tbs chopped parsley
Wash carrots; if any are especially large cut them in
half lengthwise. Place in a saucepan. Add boiling water
to cover (or use a steamer) and simmer 20-30 minutes
until the carrots are tender, but not mushy. Drain. In
a small saucepan, combine butter, sugar and mustard.
Cook, stirring, until butter melts and sugar dissolves.
Continue to cook three minutes. Pour mixture over the
drained carrots in their pan, tossing to combine. Heat
several minutes, add chopped herbs, mix and transfer
to a serving dish.
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