Recipe courtesy of Kurt Struwe
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Total:
55 min
Prep:
30 min
Inactive:
10 min
Cook:
15 min
Yield:
20 servings

Ingredients

Directions

Blanch the carrots in boiling, salted water. Drain and shock in ice water. Drain and set aside. In a large skillet, melt the butter and sugar together. Stir in mustard, honey, and carrots. Bring to a simmer and toss to combine. Add chopped thyme, salt, and pepper and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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