CARROTS IN CREAM AND MUSTARD SAUCE

Carrots in Cream and Mustard Sauce image

Provided by Pierre Franey

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 pound baby carrots, about 36
1 tablespoon butter
1/3 cup finely chopped onion
3 tablespoons heavy cream
Salt to taste if desired
Freshly ground pepper to taste
1 teaspoon Dijon-style mustard
1 tablespoon finely chopped parsley

Steps:

Using a swivel-blade paring knife, peel carrots and trim off the ends. Put carrots in a saucepan and add water to cover. Bring to boil and cook about 7 minutes. Drain.
Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add carrots and stir. Add cream, salt, pepper, mustard and parsley. Cook, stirring, about 1 minute.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 269 milligrams, Sugar 5 grams, TransFat 0 grams