Carrots in Cream and Mustard Sauce
Published December 24, 1985
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ pound baby carrots, about 36
1 tablespoon butter
⅓ cup finely chopped onion
3 tablespoons heavy cream
Salt to taste if desired
Freshly ground pepper to taste
1 teaspoon Dijon-style mustard
1 tablespoon finely chopped parsley
Nutritional analysis per serving (4 servings)
9 grams carbs; 20 milligrams cholesterol; 101 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 3 grams fiber; 269 milligrams sodium; 1 gram protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a swivel-blade paring knife, peel carrots and trim off the ends. Put carrots in a saucepan and add water to cover. Bring to boil and cook about 7 minutes. Drain.
- Step 2
Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add carrots and stir. Add cream, salt, pepper, mustard and parsley. Cook, stirring, about 1 minute.
Private Notes
Comments
a wee bit more cream and mustard is awesome! particularly if your carrots are cooked a little early.
This dish was tasty but the sauce was a bit dry. It was more like a dry coating. Next time I'll try adding more butter and/ or some broth to make it saucier.