Carrots With Mustard Sauce Recipes

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.

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.

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.

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.

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.

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.

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.

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.