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Wow – these Braised Mustard carrots are fantastic!
We used a combination of Dijon mustard and whole grain mustard in our recipe today, plus garlic, onion and bay leaves. These flavors compliment the sweet carrots so perfectly.
We like our carrots on the crunchy side, so if you prefer a softer texture, just cook the carrots longer before serving them.
Although this recipe, as written, is a side dish served hot, any leftover braised mustard carrots also make a delicious cold salad!
Served hot or cold – these braised mustard carrots are a recipe that you must add to your collection. Enjoy!
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Braised Mustard Carrots
- 1 1/2 pounds carrots
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup diced onion
- 2 bay leaves
- 2–4 tablespoons mustard (we used a combination of Dijon and whole grain)
- 3 tablespoons water
- Salt and pepper to taste
- Chopped fresh parsley for garnish, optional
- Peel and shred carrots, using the coarsest side of a boxed grater to get large shreds. (Alternately, you could use a mandoline to cut julienne slices.) Set carrots aside.
- In a large saucepan, over medium heat, melt butter along with minced garlic and diced onions. Sautee the onions and garlic for about 2-3 minutes, until the onions start to soften. Add 2 tablespoons of mustard (half Dijon and half whole grain) and the bay leaves. Cooking the onion-mustard mixture another 2-3 minutes more until the onions are lightly golden in color.
- Add shredded carrots to the saucepan, along with the water and stir well to combine. Cover the pan and allow the carrots to braise for about 7 to 10 minutes (or more depending on how soft you like your carrots and how large your shreds or julienne slices are) until they reach your desired tenderness.
- Add more mustard and season with salt and pepper if desired, and sprinkle with chopped fresh parsley (optional).
- Serve immediately for a hot side dish or chill and serve cold as a salad.
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Adapted from Frugal Foodie Recipes
Disclosure: This post contains affiliate links.
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