Originally Posted by chefmaloney
I'm good. Okay, Laurie I need your carrots recipe
I might add that the beans freeze well. I freeze them in portions in baggies and reheat on stovetop or microwave with a few drops of water added
Sorry for taking so long, Chef, but things have been chaotic here. Anyway, it is really easy. I usually cut my carrots on an angle and to make them fancy I have a ripple cutter, but just plain is fine. Boil or steam them as you normally would. For a recipe for 6 (which I have to triple), I use 1/4 cup of butter, 2 packed TBSP brown sugar and 2 teaspoons dijon mustard. Melt that all together and mix it into the cooked drained carrots and there you have it.
See, why that would be come such an important dish I have no idea!!!