Glazed Carrots with Mustard and Honey


Eat your veggies!


My family eats most of our veggies raw but I do like to have cooked ones occasionally, especially when someone has just had dental / orthodontia work done. This recipe was originally for carrots you cook yourself, but is easily adapted to canned or frozen ones for those of us who are time- or motivationally-impaired.

Glazed Carrots with Mustard and Honey
adapted from Vegetarian Cooking for Everyone by Deborah Madison, (Broadway, 1997)

Yield: 8 to 12 servings

3 pounds carrots, peeled
2 tbsp. butter
2 tbsp. honey or light brown sugar
1 tbsp. + 1 tsp. Dijon mustard
Salt
Freshly ground pepper
Chopped flat-leaf parsley

Cut carrots into 3-inch lengths, then halve or quarter the thicker ones so they'll cook evenly. Steam or boil the carrots until they just yield to the tip of a knife, 5 to 12 minutes, depending on their size. Drain in a colander.

In a medium skillet, melt butter with honey or brown sugar, then stir in mustard and carrots. Season to taste with salt and plenty of pepper. Cook over medium heat several minutes, until well coated and bubbling. Toss with chopped parsley and serve.

The Camera Notes:
1. I use two cans of carrot slices, or 1 can and cut the "sauce" ingredients in half. Yeah, that probably means they're extra-saucy. Nobody here complains.
2. If you're up for the nutritional extras of steaming them yourself but not the pain of peeling and chopping, they sell bags of both the "dipping" carrots or the teeny cooking ones with the fresh fruit and veggies at the store. Watch your time. You'll be cooking them twice; don't get them too done in the steaming process.
3. 1 tablespoon + 1 teaspoon = 4 teaspoons, but if you don't know that you're probably not interested in recipes on the internet anyway.
4. I use spicy brown mustard instead of Dijon because that's what's in the house. I always use brown sugar because I think it'll stand up better to the brown mustard, and because it's easier to get off the measuring spoon. Lazy "R" Us.

Posted: Tue - November 28, 2006 at 07:26 AM   Home         | | View Technorati reactions

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