Carrots with Mustard Glaze
Preparation and cooking time: 25 minutes
I got the idea for this in a Williams Sonoma cookbook. Honey could be used instead of the Brown sugar. The color is a bit odd but the flavor is wonderful!
Ingredients:
- 2 - 3 medium carrots, 240gr, 8.5oz
- 1/2 cup water
- 1/2 tsp thyme
- 1 tbs brown sugar, 9gr, .32oz
- 1 tbs Dijon-style mustard, 15gr, .53oz
- 2 tbs chicken stock, 28gr, 1oz
Instructions:
- Peel carrots, and cut into rounds about 1/4" (.6cm) thick.
- Put carrots and water into a small saucepan or nonstick skillet. Bring to a simmer over medium heat.
- Reduce heat and let simmer until done, 10 - 15 minutes.
- Drain carrots and return empty pan to heat.
- Add stock, brown sugar, thyme and mustard and stir until sugar is melted.
- Add carrots and stir, over high heat until glaze is thick and hot. Serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
