The clean, sharp flavor of Dijon mustard and the sweet taste of carrots complement each other well in this side dish. These glazed veggies make an ideal accompaniment to fish, chicken, or beef.
Oxmoor House JANUARY 2004
Place carrots in a large deep skillet; cover with water. Bring to a boil; reduce heat, and simmer, uncovered, 8 to 10 minutes or until carrots are tender. Drain carrots and return to pan.
Add chutney and remaining ingredients; simmer 1 to 2 minutes or until carrots are glazed, stirring frequently.
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