Carrots in Cream and Mustard Sauce

Ingredients

  • ¾ pound baby carrots, about 36
  • 1 tablespoon butter
  • cup finely chopped onion
  • 3 tablespoons heavy cream
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 1 teaspoon Dijon-style mustard
  • 1 tablespoon finely chopped parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      99 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 0 grams protein; 23 milligrams cholesterol; 86 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Using a swivel-blade paring knife, peel carrots and trim off the ends. Put carrots in a saucepan and add water to cover. Bring to boil and cook about 7 minutes. Drain.
  2. Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add carrots and stir. Add cream, salt, pepper, mustard and parsley. Cook, stirring, about 1 minute.

About 15 minutes

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