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>
Related recipes
- Baby carrots with brown sugar and mustard
- Braised chicken and vegetables - country living
- Broccoli and carrot vinaigrette
- Broccoli carrot casserole
- Broccoli with horseradish sauce
- Broccoli with lemon sauce
- Broccoli with mustard dressing
- Carrot and cabbage vegetable sauce
- Carrot and kale - country cooking
- Carrot pate - country cooking
- Carrot soup - country living
- Carrot-viola salad - country living
- Dill mustard sauce - country living
- Grilled carrots - country living
- Herbed carrots and leeks - country living
- Mustard cauliflower and broccoli
- Pasta with broccoli and cauliflower in mustard sauce
- Sesame broccoli and carrots
- Steamed baby carrots with orange-dill sauce
- Steamed vegetables with mustard sauce