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From: Gina,Fla
Baby Carrots with Brown Sugar and Mustard Cold-Weather Cooking by Sarah Leah Chase, pg. 81
makes 6 servings
1 lb. baby carrots 3 T. butter 2 1/2 T. light brown sugar 1 T. grainy Dijon mustard
Steam carrots till crisp tender, 8 minutes. Melt the butter in a skillet, stir in the sugar and mustard to make a smooth sauce. Add the cooked carrots and toss to coat Cook one minute more and serve at once.
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