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Honey Dijon Carrots (pareve or dairy)

Eileen Goltz. | Not Listed

Ingredients

7 to 8 large carrots
1/4 cup Dijon mustard
1/4 teaspoon salt
1/2 cup honey
1/4 teaspoon pepper
2 Tablespoon chopped chives
1/4 cup butter or margarine
Parsley for garnish


Instructions

Wash, pare and slice carrots. Cook in boiling salted water until crisp-tender and drain. In a small saucepan combine the butter or margarine, salt and pepper, mustard, honey and chives. Cook, stirring until well blended, about 3 minutes. Mix sauce gently with carrots, heat. Garnish with parsley and serve.