A bowlful of hot buttery braised mustard carrots! Serve these carrots warm as a spicy side dish or cold as a tasty lunch salad…
Carrots and mustard: it really works!
So proof of that are these spicy braised mustard carrots below.
And you know what? It is all about texture I guess.
I like to keep the carrots still a little crunchy in the end. It really makes a huge difference.
Easy Buttery Braised Mustard Carrots
My mom would make mustard carrot a lot when I was a child.
My dad liked them best if you spread the mustard first on a slice of bread, cut it up and then let it soak in the cooking liquid of the braising carrots. However my mom wasn’t fond of his method so every time he would try and sneak into the kitchen when she wasn’t looking.
And then he would add the diced mustard sandwich while she was out of the kitchen.
She never made a big deal about it though but I could tell that she also wasn’t too happy once she would lift up the lid and see dad’s mustard sandwich swim in between the braised carrots…
So yes indeed, this recipe also contains a couple of childhood flavors and memories for me.
Leftovers
If you have a scoop or two of these braised carrots left after dinner, don’t throw it away!
Cover it with a piece of cling film and put it in the fridge for the day after. Then simply add a couple of drops of vinegar to it the next day and stir well. This makes a gorgeous cold carrot salad for lunch!
I even prepare these carrots in advance sometimes and serve them cold with a little vinegar as an extra part of a mezze dinner…
Do you love carrot dishes?
Then you should also check out my roasted carrots with cilantro butter!
Enjoy!
Easy Buttery Braised Mustard Carrots Recipe
- 1 ½ lbs fresh carrots (675 g)
- 3 garlic cloves
- 2 bay leaves
- 1 medium onion
- 2 tbsp strong mustard
- 2 tbsp unsalted butter
- salt
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Peel and chop the garlic cloves and onion. Add the butter to a large non-stick pan and place it over medium heat. Add the chopped onion and garlic to it.
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Let the butter melt gently and stir fry the onion and garlic for a couple of minutes. Add half of the mustard and the bay leaves. Season with a little pinch of salt.
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Stir well again and let the onion cook for another 3 minutes. In the meantime peel the carrots and grate them roughly.
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Add the grated carrots to the cooked onion.
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Stir well. Add a splash of water to the pan and let the carrots braise and soften under a lid over medium heat for about 20 minutes. They should still be a little crunchy. Stir regularly.
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Once the carrots are cooked, check the seasoning and add extra mustard or salt to taste if necessary. Remove the bay leaves and scoop the braised carrots into bowls. Serve hot.
