Dijon Creamed Carrots

Entry in RSC #10.

• Ready In: 35 mins
• Serves: 5-6

Ingredients

• 1  lb carrot, peeled and sliced on the diagonal
• 2  tablespoons butter
• 1⁄4  finely chopped red onion
• 2  tablespoons brown sugar
• 1  tablespoon flour
• 2  tablespoons Dijon mustard
• 1⁄4 teaspoon ground cloves
• 1⁄4 cup heavy cream
• 1⁄4 teaspoon salt
• 1⁄8-1⁄4 teaspoon white pepper

Directions

1. Boil or steam the sliced carrots until fork-tender. Drain, set aside and keep hot in a serving bowl.
2. While carrots cook, melt butter in a small saucepan; add finely chopped red onion and the brown sugar and sauté for about 5 minutes; stirring often.
3. Whisk in the flour until flour lumps are gone.
4. Stir in the Dijon and the cloves.
5. Add the heavy cream and cook over med-low heat for 1 - 2 minutes.
6. Remove from heat. Stir in salt and pepper.
7. Pour sauce over hot cooked carrots; toss a bit and serve.