See Also: Appetizers · Cooking Club · Vegetable Dishes
Carrots Deluxe
From Dorothy McNett's recipes at www.dorothymcnett.com.
1/4 cup honey mustard
1 tablespoon unsalted butter
zest and juice of 1 lemon
1/2 teaspoon sea salt
small carrots, tops intact if available that way
Combine mustard, butter, lemon zest and juice, and salt in pan and heat, stirring to blend. Remove from heat and set aside. Cook the carrots, leaving 1-2 inches of the green stems on, covered, for 3-4 minutes. Drizzle with the glaze and serve. Or, simply make the glaze and use as a dip for raw carrots.
Recipe created 1995-05-26.
