Maple Mustard Carrots
Maple Mustard Carrots
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 126 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 18 g |
| fibre | 4 g |
| chol | 15 mg |
| sodium | 311 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 6 |
| vit A | 226 |
| vit C | 8 |
| folate | 8 |
- Portion size: 4
Whether cooked or raw, carrots are delicious as a dish or just for munching. But in a nod to the coming spring, the addition of maple syrup makes a delicious dish. Carrots are a rich source of vitamin A, beta-carotene and vitamin C (plus a raw carrot provides about 2 g of fibre).
Ingredients
- 1-1/2 lb 1-1/2lbcarrotcarrots, peeled and sliced diagonally
- 2 tbsp 2tbspmaple syrup
- 1 tbsp 1tbspDijon mustard
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 2 tbsp 2tbspbutter
- 1 tbsp 1tbspchopped fresh thyme
Preparation
In large saucepan, bring 3/4 cup (175 mL) water, carrots, maple syrup, mustard, salt and pepper to boil; cover and cook over medium heat for 5 to 7 minutes or until almost tender.
Uncover and cook over high heat, stirring often, for 3 to 4 minutes or until tender and no liquid remains. Remove from heat; stir in butter and thyme.
Source : Canadian Living Magazine: February 2008
