Tuesday, November 06, 2007
Holly comes through again
--Dijon Glazed Carrots
Dijon Glazed Carrots
The New Holly Clegg Trim & Terrific Cookbook Copyright 2002, 2006
1 pound carrots, peeled and sliced
1 tablespoon margarine
1 tablespoon Dijon mustard
2 tablespoons honey
¼ teaspoon white pepper
¼ teaspoon ground ginger
Steam the carrots in water until crisp-tender, about 10 minutes, or cook in the microwave. Drain the cooking liquid.
In a small saucepan, combine the margarine, mustard, honey, pepper and ginger over low heat, stirring until just combined and the margarine is melted. Pour the sauce over the carrots, toss gently to coat, and serve.
I've been looking for something different to do with carrots. I wasn't sure if I was going to like mustard with carrots but I really did. This was a nice change of pace although either the white pepper or ground ginger had a hint of bitterness. I think next time I might try just 1/8 teaspoon of those two ingredients.
I've been in a rut with some ingredients lately. Vegetables in general have been giving me the most trouble. You would think there would be endless possibilities with vegetables, and they're probably are, but I just can't think of those endless possibilities. It can be frustrating looking for veggie recipes because not a lot is in season right now. Well, not as much as a month or two ago.
Blast From The Past: Orange-Honey Glazed Carrots from January 2007. Those are really good but I don't usually have an orange lying around.
Question of the Day: What fresh veggies are you enjoying the most right now?