Recipe

Tangy Baby Carrots Recipe


Tangy Baby Carrots Recipe Chefmeow / All my dishes
5 months, 3 weeks ago
TANGY BABY CARROTS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pittman Estate in Hurst, Texas in 1993.
Prep:10m Cook:15m Servings:6

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Ingredients
  • 1 pound baby carrots
  • 1 large shallot very thinly sliced
  • 1 tablespoon margarine
  • 1 tablespoon coarsely ground mustard
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh parsley

Directions
  1. Steam carrots and shallot for 10 minutes then set aside.
  2. For sauce melt margarine in a small skillet over medium heat.
  3. Add remaining ingredients except parsley then cook until thoroughly heated stirring constantly.
  4. Transfer sauce to a medium bowl then stir in parsley and carrot mixture.
  5. Serve hot or cover and refrigerate to serve chilled.

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