Mustard Glazed Carrots
Courtesy of Brian Patterson
3 tablespoons firmly packed dark brown sugar
2 tablespoons Dijon mustard
¾ teaspoon salt
2/3 cup blanched slivered almonds
2 tablespoons butter
1 tablespoon vegetable oil
1 lb carrots, peeled and sliced thinly on diagonal
2 large stalks celery – sliced thinly on diagonal
2 cloves garlic – chopped finely
1 tablespoon finely chopped fresh parsley
Combine sugar, mustard and salt – set aside.
Saute almonds in butter and oil until golden.
Add carrots and saute over medium heat until barely tender – about 4 minutes.
Add celery and garlic and saute until vegetables are just tender – about 2 minutes.
Stir in mustard mixture and continue cooking, stirring constantly until carrots are glazed – about 1 minute.
Stir in parsley.
NOTES: Recipe easily doubled