Carrots with Cassis Mustard and Red Onions

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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.
6 servings (serving size: 1/2 cup)


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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


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.

Created date

May 2004

Nutritional Information

Calories 53
Caloriesfromfat 19 %
Fat 1.1 g
Satfat 0.2 g
Monofat 0.3 g
Polyfat 0.3 g
Protein 1 g
Carbohydrate 9.3 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 274 mg
Calcium 23 mg