Serves 4 to 6
Carrots are a standby, but this recipe lifts them out of the realm of the ordinary and makes them a special meal star.
About 1 ½ pounds of baby carrots
2 tablespoons olive oil
3 tablespoons butter – (vegans use non dairy substitute)
2 tablespoons Sweet and Hot Brown Mustard
About 1/3 cup inexpensive cream Sherry
1/4 teaspoon dry dill weed or 1 teaspoon finely minced fresh
Rinse the carrots and steam to desired degree of doneness. Place in cold water to stop the cooking. Drain well and set aside. In a heavy skillet, heat the olive oil and butter together. Add the mustard and Sherry and whisk until well blended. Add the dill weed and whisk. Add the steamed carrots and continue to cook, stirring gently, until they are hot through and covered with the glaze. Serve hot.