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From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1/4 cup honey mustard
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.