Recipe for Carrots with Cassis Mustard and Red Onions

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Yield:

Ingredients:

Amount	Ingredient
1 tsp	butter or stick margarine
2 cup	vertically sliced red onion
3 cup	julienne-cut carrot, (about 3/4 pound) (3-inch)
1/4 cup	water
2 tbl	cassis mustard, (such as Edmond Fallot)
1 tbl	creme de cassis, (black currant-flavored liqueur) or 2 tbl
	grape juice
1/4 tsp	salt

Instructions:

Instructions: 1. Melt butter in a medium nonstick skillet over medium-high heat. Add the onion; cover and cook 3 minutes. Stir in carrot and water. Cover, reduce heat to medium low, and cook 12 minutes or until tender. Stir in mustard and creme de cassis. Sprinkle with salt and pepper.

Yield: 6 servings (serving size: 1/2
cup).

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