Maple Mustard Carrots

Tested Till Perfect

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).

Servings: 4

Ingredients:

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%
    1-1/2 lb (750 g) carrots, peeled and sliced diagonally
    2 tbsp (25 mL) maple syrup
    1 tbsp (15 mL) Dijon mustard
    1/4 tsp (1 mL) each salt and pepper
    2 tbsp (25 mL) butter
    1 tbsp (15 mL) chopped 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





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