Honey Dijon Carrots (pareve or dairy)
Contributed by Eileen Goltz.

Ingredients 7 to 8 large carrots 1/4 cup Dijon mustard 1/4 teaspoon salt 1/2 cup honey 1/4 teaspoon pepper 2 Tablespoon chopped chives 1/4 cup butter or margarine Parsley for garnish

Instructions

Wash, pare and slice carrots. Cook in boiling salted water until crisp-tender and drain. In a small saucepan combine the butter or margarine, salt and pepper, mustard, honey and chives. Cook, stirring until well blended, about 3 minutes. Mix sauce gently with carrots, heat. Garnish with parsley and serve.

Serving Size

Serves 6.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .