"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 lb. carrots, sliced 3 T. margarine 1 T. brown sugar 1/2 T. Dijon mustard 1/8 t. salt
Place carrots in a saucepan with enough water to bring to a boil. Reduce heat; cover and simmer until carrots are crisp-tender. Drain. Add remaining ingredients and cook until sauce is thickened and carrots are coated.
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