Carrots with Mustard Glaze

Total time: 25 minutes
     I got the idea for this in a Williams Sonoma cookbook.  Honey could be used instead of the Brown sugar. The color is a bit odd but the flavor is wonderful!

 Ingredients:

• 2 - 3 medium carrots, 240gr, 8.5oz
• 1/2 cup water
• 1/2 tsp thyme
• 1 tbs brown sugar, 9gr, .32oz
• 1 tbs Dijon-style mustard, 15gr, .53oz
• 2 tbs chicken stock,  28gr, 1oz

 Instructions:

• Peel carrots, and cut into rounds about 1/4" (.6cm) thick.
• Put carrots and water into a small saucepan or nonstick skillet.  Bring to a simmer over medium heat.
• Reduce heat and let simmer until done, 10 - 15 minutes.
• Drain carrots and return empty pan to heat.
• Add stock, brown sugar, thyme and mustard and stir until sugar is melted.
• Add carrots and stir, over high heat until glaze is thick and hot.  Serve.

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:   145 / 72.5 Total Carbohydrates:  33 / 16.5           Dietary Fiber:   6.5 / 3.25 Total Fat:   1 / .5          Saturated Fat:   .15 / .07 Cholesterol:   .09 / .05 Protein:   3 / 1.5 Calcium:   96 / 48 Sodium:    381 / 190.5

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/