Orange is the new vegetable

4 Mar

Winter is tough for a veggie lover like me. Minnesota climate is not conducive to homegrown vegetables a good six months out of the year. Sure I can spend the bucks to buy my favs like zucchini, asparagus and eggplant which are imported from warmer states. And I do. But where I really struggle is trying to add a simple vegetable side dish to round out a meal. Thank goodness for Trader Joe’s Canned Corn! Before you scoff at the suggestion – try a can. Honestly it tastes like fresh picked. But we can only eat so much corn.

Leafing through another one of those cookbooks in my collection that dates back to my early married years, the McCall’s* Cook Book (1963), I turned to the vegetable recipes in hopes of finding some inspiration, and lo and behold I found a quick and easy preparation for sliced carrots – with ingredients I always have on hand. This a super simple recipe – that will add color and sweetness to your dinner plate. Did I mention they are delicious?

Carrots in Mustard Glaze

3 pounds carrots

Boiling water

¼ cup butter or margarine

½ cup light-brown sugar, firmly packed

¼ cup prepared mustard

2 tablespoons chopped chives, mint or parsley

Wash carrots; pare; cut diagonally into 1-inch slices

Place carrots in a large saucepan. Add boiling water to measure 1 inch; simmer, covered 20 minutes or until tender. Drain if necessary (most of liquid will be evaporated). Meanwhile, in a small saucepan, combine butter, sugar, and mustard. Cook, stirring, until butter melts and sugar is dissolved; continue cooking 3 minutes. Pour mixture over carrots, tossing gently to combine. Heat several minutes, and then add chopped chives (mint or parsley).

*I loved reading McCall’s Magazine which ceased production in 2002. When I was a little girl I was obsessed with paper dolls and couldn’t wait to open the latest issue to see the new outfits for Betsy McCall, a beloved paper doll figure!

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