This past weekend at the University District Farmers Market, we picked up a 5 pound bag of Nash’s Best! carrots. When they say “Best!”, they aren’t kidding. These carrots are super sweet and crunchy. The 5 pound bag was $6.50 and that money was very well spent. Since it’s Honey week on Cook Local, we decided to glaze the carrots with honey and some Sea Breeze Farms Chardonnay mustard. This was a simple recipe with great flavor and presentation.
- 5-7 large carrots
- 2 Tbsp honey
- 1 Tbsp Sea Breeze Farms Chardonnay mustard (or other Dijon mustard)
- 1 Tbsp butter
Scrub the carrots. It’s not actually necessary to peel organic carrots, so don’t worry about doing that. Don’t waste any of the carroty goodness!
Slice the carrots into half inch slices.
In a medium to large skillet, melt the butter over medium heat.
Add the carrots and cook for 5-7 minutes, or until the carrots reach the desired level of doneness. Ours were still relatively firm, but not as crispy as raw carrots.
Add the honey and the mustard and cook for anoterh 2-3 minutes to let the flavors of the sauce infuse the carrots.
Plate and serve.
Results: We really enjoyed this dish. It was on the sweet side, but that was the perfect foil for the honey chipotle chicken that we’ll tell you about tomorrow! If you want to reduce the little fat that is in the dish, you could steam the carrots instead of cooking them in butter. However, the butter does allow the carrots to caramelize a bit in the pan.
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