Broccoli and baby carrots with mustard sauce - country li

8 servings

Ingredients

Quantity Ingredient
1 pounds Baby carrots with 1 1/2 inch stems or one 1-lb bag peeled baby carrots
1 Bunch fresh broccoli
¼ teaspoon Salt
Mustard Sauce (recipe follows)

Directions

1. If carrots are unpeeled, peel or scrub with vegetable brush, as desired. Trim off broccoli stems and reserve for another use. Divide tops of broccoli into 32 to 35 flowerets.

2. In 3-quart saucepan, place carrots; add water to cover and the salt. Heat to boiling over high heat. Reduce heat to medium, cover, and cook 6 minutes.

3. Meanwhile, prepare Mustard Sauce. Add broccoli flowerets to carrots in saucepan. Cover and return to boiling; cook 2 minutes longer or until vegetables are crisp-tender. Drain very well; spoon into serving dish and serve immediately with Mustard Sauce on the side.

Mustard Sauce: In small bowl, combine ¾ C sour cream, ¼ C Dijon-style prepared mustard, and 1 t sugar. Spoon sauce into serving dish.

Country Living/November/1994 Scanned & edited by Di Pahl & <gg>

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