"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Mustard Glazed Carrots, by Aunt Julie Putko, is from The Dinner Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Aunt Julie Putko Added: Saturday, February 12, 2011
2 lbs. carrots 1 tsp. salt 3 Tbsp. butter 3 Tbsp. prepared mustard 1/4 C. brown sugar 1/4 C. fresh chopped parsley
Cut the carrots in half lengthwise, then into 2” sections. Cook in salted water until tender. Drain. Cook remaining ingredients, except parsley, until syrupy. Pour over carrots and simmer 5 minutes. Transfer to a serving bowl and sprinkle with parsley before serving.
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