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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Carrots Glazed with Mustard and Brown Sugar

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Carrots Glazed with Mustard and Brown Sugar Empty Carrots Glazed with Mustard and Brown Sugar

    Post by Lobo Fri 22 Jan 2016, 2:49 am

    Carrots Glazed with Mustard and Brown Sugar Img12l
    Carrots Glazed with Mustard and Brown Sugar
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    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 10
    Brown sugar caramelized with butter and Dijon mustard creates a sweet-hot glaze for carrots. A sprinkling of fresh chives adds a colorful finish.






    • 279

    Ingredients:


    • Salt, to taste
    • 8 large carrots, peeled and sliced on the diagonal
    • 1 Tbs. unsalted butter
    • 1 Tbs. Dijon mustard
    • 1 Tbs. firmly packed light brown sugar
    • Freshly ground pepper, to taste
    • 1/3 cup coarsely chopped fresh chives or flat-leaf parsley

    Carrots Glazed with Mustard and Brown Sugar Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Bring a saucepan three-fourths full of water to a boil over high heat. Salt the water, add the carrots and cook until tender, 6 to 8 minutes. Drain well.

    Return the carrots to the pan and set over medium heat. Add the butter, mustard and brown sugar, season with salt and pepper, and stir gently to coat. Cook, stirring constantly, until the carrots are evenly glazed. Transfer to a warmed serving bowl and sprinkle with the chives. Serve hot.
    Adapted from Williams-Sonoma, Thanksgiving Entertaining, by Lou Seibert Pappas (Simon & Schuster, 2005).

      Current date/time is Fri 26 Apr 2024, 9:56 am