2 pounds fresh carrots 1/2 cup water 3 tablespoons butter or margarine 2 tablespoons honey 3 tablespoons Dijon mustard Fresh parsley, chopped Wash and scrub carrots; or if desired, peel. Slice into 1/4-inch slanting slices. Bring water to boil in 3-quart pan; add carrots. Cover and cook until carrots are barely tender; about 10 minutes. Drain well. Stir in butter, honey and mustard. Cook over medium heat for 2 to 3 minutes; stirring until carrots are glazed. Serve with chopped parsley sprinkled atop carrots. From http://www.directrecipes.com
From http://www.directrecipes.com
Nutritional Information:
11/28/2005