Carrots with Mustard-Brown Sugar Glaze

Recipe courtesy of Kurt Struwe

Show: Cooking School Stories

Episode: American Regional - Midwest

Carrots with Mustard-Brown Sugar Glaze

Name: Carrots with Mustard-Brown Sugar Glaze
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 20 servings
Ingredients: 5 pounds carrots, peeled, trimmed, and sliced diagonal, 1-inch thick; 1/4 pound butter; 1/2 cup brown sugar; 1/3 cup Dijon mustard; 1 ounce honey; 1 teaspoon chopped fresh thyme; Salt and freshly ground black pepper

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Total: 55 min

Prep: 30 min
Inactive: 10 min
Cook: 15 min

Yield: 20 servings

Total: 55 min

Prep: 30 min
Inactive: 10 min
Cook: 15 min

Yield: 20 servings

Ingredients

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5 pounds carrots, peeled, trimmed, and sliced diagonal, 1-inch thick

1/4 pound butter

1/2 cup brown sugar

1/3 cup Dijon mustard

1 ounce honey

1 teaspoon chopped fresh thyme

Salt and freshly ground black pepper

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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Show: Cooking School Stories

Episode: American Regional - Midwest

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Carrots with Mustard-Brown Sugar Glaze

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