Saturday, June 6, 2009

Devilish Carrots

This spicy side dish is best when you use very fresh, slender young carrots - check your local farmer's market or a grocer specializing in natural foods (Whole Foods or Earth Fare, for example). This recipe serves 4 to 6 and complements meat, poultry or fish main courses - just add a side of mashed potatoes or rice, and a simple green salad, and you have a complete and balanced dinner!

12 young tender carrots, washed, peeled and ends trimmed
1/2 cup unsalted butter
1 tsp dry mustard (powdered mustard)
2 Tbs light brown sugar
1/2 to 3/4 tsp (to taste) Slap Ya Mama Cajun Seasoning, your choice of Original black pepper blend, milder White Pepper blend or fiery Hot red pepper blend

Cut each carrot in half lengthwise. Melt the butter in a frying pan on medium heat, then saute the carrots in the melted butter for 5 minutes. Add the remaining ingredients, stir to blend, then cover and cook 10 minutes or until the carrots are tender but not too soft ("al dente"). Serve hot.

Zestfully yours,

No comments:

Post a Comment