Carrots and broccoli are the two vegetables that all three kids eat, so when I can find a new way to serve them I jump on it.  Reading through the very popular Italian cookbook “The Silver Spoon” I learned about making carrots with “French sauce” which is kind of ironic.  The Silver Spoon has been around for decades, and I have been told is the best-selling cookbook there for over 50 years, and given to just about every new married couple.  I followed followed that recipe once with lukewarm results, then tried again tweaking it, adding in lemon rind a bit more salt and figure out how best to warm the final concoction and it worked really well!

Tip:  The first time I tried to make this, I placed the cooked carrots and the sauce into a pan that was already hot – big mistake!  The sauce has an egg in it, so it almost instantaneously turned to scrambled eggs, all lumpy and gross.  If you follow below instructions exactly, you will have an elegant side dish in about 15 active minutes, 35 minutes start to finish.  

Ingredients

1 bag of baby carrots (around a pound) and another handful if you have extra

1 egg

2 tbsp olive oil

1 tbsp Dijon mustard

(I used Grey Poupon, remember those old commercials with the limo?  I may  be showing my age!)

1 tbsp white wine vinegar

lemon rind from half of a lemon

1/2 tsp salt

Cook the carrots for 15 minutes in a steamer basket.  While they cook, combine all of the remaining ingredients into a bowl and whisk.

Once the carrots are cooked, I sprayed them with cool water so they could be handled.  Pat dry with a clean dish cloth then slice long wise into thin strips.   Now here is the tricky part, get a cold non stick pan and pour in the sauce and the carrots.  Put the flame very low and warm the carrots and sauce through for 10 minutes while stirring the whole time.  Viola!  French carrots to impress your family.

 

Would taste great with a hearty meatloaf, or on date night serve with a fancy but simple dish like my beef and cheese filled gouger