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
Over 100,000,000 copies in circulation already, download your free copy now.
Copyright 1996-2019 TheRomantic.com