Kree's IBS-safe Recipes
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Carrots in Honey Mustard Sauce
(Makes 4-5 servings) The mustard gives this a great zing! I make it even simpler by using baby carrots. Ingredients: 1 lb carrots, trimmed, scraped, and sliced thin 2 Tablespoons sugar 1 teaspoon salt 2 Tablespoons dairy-free margarine 1/4 cup dark brown sugar 1-2 Tablespoon prepared mustard (to taste) 2 Tablespoons honey salt and pepper 1/4 cup chopped parsley 1. Cook carrots to tender, along with salt and sugar, in enough water to barely cover. 2. Drain unless you have reduced all the water. 3. Place margarine, dark brown sugar, mustard and honey in heavy saucepan. 4. Cook over low heat, stirring constantly until thick and syrupy. 5. Add cooked carrots and toss to coat them with sauce. 6. Season to taste with salt and pepper. 7. Serve hot, sprinkled generously with the chopped parsley. Note: You can also nuke your carrots in the microwave with a small amount of water for about 8 minutes on High (or until tender) in place of step 1. Adapted slightly from a recipe by evelyn/athens at Recipezaar. |
