Ingredients

The following ingredients have 5 Servings
  • 1 ½ pounds carrots
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 cup diced onion
  • 2 bay leaves
  • 2-4 tablespoons mustard (we used a combination of Dijon and whole grain)
  • 3 tablespoons water
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish, optional

Instruction

  • Peel and shred carrots, using the coarsest side of a boxed grater to get large shreds. (Alternately, you could use a mandoline to cut julienne slices.) Set carrots aside.
  • In a large saucepan, over medium heat, melt butter along with minced garlic and diced onions. Sautee the onions and garlic for about 2-3 minutes, until the onions start to soften. Add 2 tablespoons of mustard (half Dijon and half whole grain) and the bay leaves. Cooking the onion-mustard mixture another 2-3 minutes more until the onions are lightly golden in color.
  • Add shredded carrots to the saucepan, along with the water and stir well to combine. Cover the pan and allow the carrots to braise for about 7 to 10 minutes (or more depending on how soft you like your carrots and how large your shreds or julienne slices are) until they reach your desired tenderness.
  • Add more mustard and season with salt and pepper if desired, and sprinkle with chopped fresh parsley (optional).
  • Serve immediately for a hot side dish or chill and serve cold as a salad.