Carrots in Cream and Mustard Sauce
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound baby carrots, about 36
- 1tablespoon butter
- ⅓cup finely chopped onion
- 3tablespoons heavy cream
- Salt to taste if desired
- Freshly ground pepper to taste
- 1teaspoon Dijon-style mustard
- 1tablespoon finely chopped parsley
Nutritional analysis per serving (4 servings)
101 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 269 milligrams sodium
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.
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