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Sweet 'n' Tangy Carrots
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2 pounds carrots, sliced
1/4 teaspoon salt
1/2 cup packed brown sugar
3 tablespoons butter
2 tablespoons Dijon mustard
1/4 teaspoon white pepper
2 tablespoons minced fresh parsley
Place 1 in. of water and carrots in a large saucepan; bring to a boil. Reduce
heat; cover and simmer for 15-20 minutes or until tender. Drain. Return carrots
to the pan; add brown sugar, butter, mustard and pepper. Cook and stir over low
heat until well coated. Sprinkle with parsley. Serve with a slotted spoon.
Yield: 6-8 servings.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |