Carrots With Mustard Sauce Food

CARROTS IN CREAM AND MUSTARD SAUCE

Steps:

• Using a swivel-blade paring knife, peel carrots and trim off the ends. Put carrots in a saucepan and add water to cover. Bring to boil and cook about 7 minutes. Drain.
• Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add carrots and stir. Add cream, salt, pepper, mustard and parsley. Cook, stirring, about 1 minute.

MUSTARD GLAZED CARROTS

Steps:

• Combine carrots and water in a 3 quart pan.
• Bring to a boil over high heat.
• Cover, reduce heat to medium, and cook until crisp-tender.(about 10 minutes).
• Drain well.
• Stir in butter, mustard, and sugar.
• Cook, stirring, until carrots are glazed(1 to 2 minutes).
• Sprinkle with parsley.

CARROTS WITH MUSTARD-BROWN SUGAR GLAZE

Steps:

• Blanch the carrots in boiling, salted water. Drain and shock in ice water. Drain and set aside. In a large skillet, melt the butter and sugar together. Stir in mustard, honey, and carrots. Bring to a simmer and toss to combine. Add chopped thyme, salt, and pepper and serve.

CARROTS IN HONEY MUSTARD SAUCE

Steps:

• Cook carrots to tender, along with salt and sugar, in enough water to barely cover.
• Drain unless you have reduced all the water.
• Place butter, dark brown sugar, mustard and honey in heavy saucepan.
• Cook over low heat, stirring constantly until thick and syrupy.
• Add cooked carrots and toss to coat them with sauce.
• Season to taste (use white pepper instead of black).
• Serve hot, sprinkled generously with the chopped parsley.

ROASTED CARROTS WITH VINAIGRETTE

Steps:

• Preheat the oven to 475 degrees F.
• Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
• Add the vinegar, mustard, garlic, thyme, rosemary, some salt and pepper and the remaining 1/4 cup olive oil to a jar and shake to emulsify.
• Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve at room temperature or reheat.

MUSTARD-GLAZED CARROTS

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Drain. Add the mustard, dill and butter; stir until butter is melted.

CARROTS & CHICKEN IN CREAMY MUSTARD SAUCE

Steps:

• Mix first 3 ingredients in small bowl until blended; set aside.
• Cook and stir carrots and garlic in large skillet sprayed with cooking spray on medium-high heat 1 min. Add snow peas; cook and stir 3 min. or until vegetables are crisp-tender. Remove from skillet.
• Heat oil in same skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done. Return vegetables to skillet. Add sour cream mixture; mix lightly to coat all ingredients. Cook and stir 1 min. or just until heated through.

HARICOTS VERTS AND CARROTS WITH MUSTARD AND CHERVIL

Steps:

• Stir cream and mustard in small bowl to blend. Set aside.
• Melt butter in heavy large deep skillet over medium-high heat. Add carrots and sauté 3 minutes. Add haricots verts; sprinkle generously with salt. Pour 3/4 cup water over. Cover and boil until vegetables are crisp-tender, stirring occasionally, about 8 minutes. Uncover; boil until water evaporates, about 2 minutes. Add cream mixture to vegetables and stir until coated, about 1 minute. Season to taste with salt and pepper. Add chervil and toss to blend. Transfer to bowl and serve.

CARROTS IN CUMIN-MUSTARD SAUCE

Steps:

• Fill steamer with water and bring to a boil.
• If using whole carrots, peel and slice them.
• Place carrots in steamer over boiling water and steam about 7 minutes.
• Combine butter, lemon juice, mustard, and cumin in serving dish and mix well.
• When carrots are tender, drain and place in serving dish with butter mixture.
• Toss well to coat.
• Serve immediately.

BROCCOLI WITH MUSTARD SAUCE

Steps:

• In a small bowl, combine 1 tablespoon water, butter, brown sugar and mustard; set aside. , In a skillet or wok, stir-fry broccoli in oil for 1 minute; add remaining water. Reduce heat; cover and cook for 3-4 minutes or until crisp-tender. Add mustard sauce and toss to coat.

GLAZED DIJON CARROTS

Steps:

• Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain and transfer carrots to a serving dish.
• Heat butter in the same saucepan over medium heat; add brown sugar, mustard, ginger, and salt. Cook and stir until sugar is dissolved, 2 to 3 minutes. Pour sauce over carrots; toss to coat.

BABY CARROTS WITH BROWN SUGAR AND MUSTARD

Steps:

• Blanch, steam, or microwave carrots until tender-crisp. Drain well.
• Melt butter in medium skillet over medium heat. Stir in brown sugar and mustard to make a smooth sauce.
• Add carrots and toss to coat. Cook 1 minute longer.

EASY HONEY MUSTARD CARROTS

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside., In a small saucepan, combine the remaining ingredients. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Pour over carrots; heat through.

CARROT & BROCCOLI SPEARS WITH VELVEETA MUSTARD SAUCE

Steps:

• Use vegetable peeler to peel tough skins off broccoli stalks. Quarter each stalk of broccoli lengthwise. Place carrots in steamer basket; cover with broccoli. Steam 4 to 5 min. or until vegetables are crisp-tender.
• Meanwhile, microwave VELVEETA and water in microwaveable bowl on HIGH 1 to 1-1/2 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 1 min. Stir in onions and mustard.
• Place vegetables on platter; top with sauce.