vegetable - carrots, honey, mustard
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Honey and Mustard Glazed Carrots
These carrots are especially delicious as a winter side dish. The marriage of
mustard, orange juice and a tease of honey harmonize with the natural sweetness
of carrots. The slightly nutty flavour of the toasted sesame seeds complete the
harmony and offer texture.
serves 2
2
med. carrots (+ - 150 g.)
125 ml. orange juice
2 t. Dijon mustard
2 t. honey
1/2 t. butter
1 t. balsamic vinegar
1 t. chopped parsley
salt and white pepper
garnish:
toasted sesame seeds
Scrape the carrots, cut in half lengthways then each half again lengthways. Cut
into matchstick sizes. Stir together the orange juice, mustard, honey with a
pinch of salt and a sprinkle of white pepper. Cook the carrots uncovered in the
orange juice mixture for 10-12 minutes or until tender and the liquid has
evaporated to a glaze.
Add the balsamic vinegar, the butter and the parsley. Toss gently and serve with
a good sprinkle of sesame seeds.
Note: I prefer the whole seed Dijon mustard, however the plain or 50-50 blend of
whole and regular Dijon is also delicious. Though the sesame seeds are not
crucial, they offer an interesting touch to this dish. You can sprinkle finely
chopped and toasted walnut, almond or cashew. To toast sesame seeds or chopped
nuts: heat a non-stick pan and add a layer of sesame seeds. Shake the pan or
stir until golden brown. Remove immediately to a small dish or saucer to prevent
burning (which can happen very quickly). Depending on the other dishes served,
finely chopped cilantro can substitute the parsley.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant