Page 35 - #MyMustard Recipe Book
P. 35

12 lbs (750 g) peeled carrots, sliced on the diagonal 4-inch (6 mm) thick
2 Tbsp (30 mL) maple syrup
1 Tbsp (15 mL) whole grain mustard 2 tsp (2 mL) mustard powder
2 tsp (2 mL) salt
4 tsp (1 mL) pepper
1 Tbsp (15 mL) unsalted butter
1 Tbsp (15 mL) chopped fresh dill
SuBStitution: Can use chopped fresh thyme or parsley instead of the dill.
1. Place the sliced carrots, maple syrup, whole grain mustard, mustard powder, salt and pepper in a medium saucepan along with w cup (175 mL) water.
2. Bring to a boil over medium-high heat. Cover and turn down the heat to medium. Simmer for 5 minutes, until almost tender.
3. Uncover, cook on high heat, stirring often, until the carrots are tender and no liquid remains, about 6-8 minutes.
4. Stir in the butter and dill.
5. Season to taste with salt and pepper.
Serves 6 (1⁄2 cup (125 mL) serving size)
grieta allison @griechux
@SKmustard im such a huge mustard lover! Mustard for days #MyMustard
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