Prep 5 mins
Cook 10 mins
Another yummy recipe I found on an Australian cooking website! For Zaar World Tour 8
- 13 ounces carrots
- 1 tablespoon butter
- 2 teaspoons honey
- 1 teaspoon mustard (the recipe didn't specify if it was dried or prepared, your choice, I used Dijon, but yellow would b)
- 1⁄2 teaspoon cayenne pepper (adjust to taste, the original recipe calls for 1 Tbsp. too much for me!)
- 1 tablespoon water
- peel and julienne the carrots Cut them into matchstick size). Saute the carrot sticks in butter for 2 minutes. Add the rest of the ingredients, and cook for 5 more minutes. Serve.
I let these cool and served them as finger food with sandwiches - outstanding!! Oh, I cut the cayenne in half and it still had a kick! Made - late - in memory of Pammyowl.
I really enjoyed these carrots, not too sweet or too spicy ( I cut back to just a sprinkle of cayenne for one serving) . I used a pinot gris vinegar mustard. I can't wait to serve them to my DH. Made in memory of pammyowl <3
Really enjoyed these carrots. I used tri colored carrots. I had to omit the butter and used light olive oil ( we have vegans in the family). They came out just right. Everyone enjoyed them. Made for week 16 Football Pool 2012 win. Thanks for sharing.