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Carrots with Cassis Mustard and Red Onions

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

Nutrition 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

How to Make It

  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.