Carrots with a Dijon Glaze By: Chef Emerald Coleman
- 5 large Carrots, cut and sliced any way
- 1/2 cup water
- 3 tbsp Butter or margarine
- 2 tbsp Brown sugar
- 1 tbsp Dijon mustard
- 1/2 tsp Ground ginger
- 1/4 tsp Salt
1. Boil carrots in water until tender.
2. Mix the remaining ingredients in saut pan over medium high heat for 1-2 minutes, just to blend.
3. Add carrots to saut pan and toss lightly.