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Cut
the carrots into 3-inch lengths; halve or quarter the thicker ends
so that they will cook evenly. Steam or boil until tender. Wrap
and refrigerate.
When ready to serve, in a medium-size skillet coated with DuPont
SilverStone® non-stick, melt the butter with the maple syrup;
stir in the mustard and carrots, and season with salt and a generous
grinding of the fresh pepper. Cook over medium heat for several
minutes, until well coated and bubbling, then toss with chopped
mint and serve.
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