Creole Carrots
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Tuesday, April 3, 2012 at 10:05 PM
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From the Kitchen Window column

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Browning the carrots gives them a sweetness and complexity that's balanced by the mustard and lemon juice. This recipe is also good made with half a pound of green beans in place of half the carrots. Cut the beans into the same length as the carrots.

Makes 4 to 6 servings

2 tablespoons unsalted butter, divided

1 to 2 tablespoons extra-virgin olive oil

1 pound carrots, trimmed, peeled and cut into strips about 2-by-1/4-by-1/8 inch

1/2 teaspoon kosher salt (1/4 teaspoon if using regular chicken stock)

1/4 to 1/2 cup low-sodium chicken stock

1 tablespoon lemon juice

1 tablespoon Creole mustard (or other whole grain mustard)

Over medium-high heat, melt 1 tablespoon of the butter in a skillet large enough to hold the carrots in a single layer. Add enough oil to form a thin coat on the bottom of the skillet and swirl the butter and oil together. When the butter starts to brown, add the carrots and sprinkle with the salt. Stir to coat the carrots with the fat. Cook 2 to 3 minutes, without stirring, or until the carrots brown a bit on the bottom. Toss and turn to expose the unbrowned sides to the heat. Cook 2 to 3 minutes to brown the other sides. Add enough stock to cover the bottom of the pan and cover the pan. Turn the heat down to medium and simmer for a few minutes, until the stock has mostly evaporated, leaving a glaze on the carrots. Remove the pan from the heat, and stir in the lemon juice, mustard and remaining tablespoon of butter. Toss well, and serve. [Copyright 2012 National Public Radio]

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