Carrots with Cassis Mustard and Red Onions |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Dijon, France, is famous not only for its mustard, but for crème de cassis, a black currant liqueur. This recipe calls for cassis mustard, a mixture of the two famous French ingredients. If a substitute is necessary, mix 2 tablespoons Dijon mustard with 2 teaspoons crème de cassis or grape juice. Ingredients:
1 teaspoon butter or stick margarine |
2 cups vertically sliced red onion |
3 cups (3-inch) julienne-cut carrot (about 3/4 pound) |
1/4 cup water |
2 tablespoons cassis mustard (such as edmond fallot) |
1 tablespoon crème de cassis (black currant-flavored liqueur) or 2 tablespoons grape juice |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Melt butter in a medium nonstick skillet over medium-high heat. Add the onion; cover and cook 3 minutes. Stir in carrot and water. Cover, reduce heat to medium-low, and cook 12 minutes or until tender. Stir in mustard and crème de cassis. Sprinkle with salt and pepper.
|
|