Mustard Glazed Spring Carrots

by Laura Donnelly — June 8, 2007

Carrots are too much work for me to grow but I do love them. The trick is to add lots of sand to the soil so they can grow downward more easily. This dish is a lovely accompaniment to lamb cooked with sage.

1/4 cup honey mustard
1 Tablespoon butter or olive oil
Juice of one lemon
1/2 teaspoon salt
12-16 small carrots, tops intact, if possible

1. In sauce pan big enough to hold carrots, combine mustard, butter or oil, lemon juice, and pinch of salt. Cook over low heat until mixture is thick enough to coat back of spoon, about 10 to 15 minutes.

2. Steam carrots for about 6 minutes. Add them to saucepan and coat with mustard sauce. Continue to simmer gently for a few minutes before serving.