This earthy root vegetable climbs to new heights in this fast and fancy recipe.
1/2 pounds carrots, cut into 2’¹ x 3/4″ sticks
1/8 teaspoon salt
1 tablespoons butter
1/4 cup brown sugar
1 tablespoons prepared mustard
1/4 cup chopped parsley
Cook carrots with salt in boiling water to cover until tender. Drain. Place butter, sugar and mustard in a large saucepan. Cook over low heat, stirring, until syrupy, about 3 minutes. Add cooked carrots and toss gently to coat with sauce. Add salt, if needed. Place in a heated serving dish. Sprinkle with parsley. Yield: 2 servings
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