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Honey Carrots with
Mustard
4 cups of sliced carrots
1/2 cup of chicken stock
1/2 cup of apple juice
1/2 teaspoon of chopped fresh ginger
1 tablespoon of honey
1 tablespoon of Dijon mustard
1 clove of garlic, minced
In a large saucepan, combine the carrots, chicken stock, apple juice,
and ginger. Bring to a boil over medium-high heat. Cook, stirring
occasionally, for 10 minutes, or until the liquid has evaporated and the
carrots are tender. Stir in the honey, mustard, and garlic. Serves 4. |
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