"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.