Maple Mustard Carrots
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% |
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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.
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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