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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Entry in RSC #10. Ingredients:
1 lb carrot, peeled and sliced on the diagonal |
2 tablespoons butter |
1/4 finely chopped red onion |
2 tablespoons brown sugar |
1 tablespoon flour |
2 tablespoons dijon mustard |
1/4 teaspoon ground cloves |
1/4 cup heavy cream |
1/4 teaspoon salt |
1/8-1/4 teaspoon white pepper |
Directions:
1. Boil or steam the sliced carrots until fork-tender. Drain, set aside and keep hot in a serving bowl.
2. While carrots cook, melt butter in a small saucepan; add finely chopped red onion and the brown sugar and sauté for about 5 minutes; stirring often.
3. Whisk in the flour until flour lumps are gone.
4. Stir in the Dijon and the cloves.
5. Add the heavy cream and cook over med-low heat for 1 - 2 minutes.
6. Remove from heat. Stir in salt and pepper.
7. Pour sauce over hot cooked carrots; toss a bit and serve.
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