carrots ‘a la’ kathy
Murphy’s Law in action again.
A few weeks ago (during one of our frequent chilly September mornings), I signed up for my SECOND attempt at making old-fashioned meatloaf, mashed potatoes and djion-glazed carrots for my friend, Maureen, and her family. FYI, our community has come together to help Maureen while she undergoes chemotherapy – if you are so inclined, please say a little blessing for them today. They hail from colder climates (Scotland, Ireland) and were excited I chose something other than my usual garden-inspired ‘foo-foo’.
Let me take a moment to back up a little to my FIRST attempt at this meal : I signed up for meatloaf and mashed potatoes (one of Maureen’s husband’s favorites) earlier this (mostly chilly) summer; however, the day I was to make it ended up being the hottest on record in our area, about 105 degrees. So I had to scrap my indoor cooking plans for something easy, which turned out to be tacos with salsa and guacamole (nice for a hot day but zero degree of difficulty). I promised Maureen I would try again next time (since John had been joyfully anticipating it and would have eaten it despite the high temperature).
So, here we are today, another potential record-breaker in terms of heat. But I was determined to make this happen no matter what! So I went to the store earlier this morning and got the fresh ingredients I needed. I cranked up the A/C and fired up my stove and oven.
Voila! Old-fashioned meatloaf, mashed potatoes (which are usually my husband’s area of expertise but I didn’t want the house to overheat by having him make it later) and dijon-glazed carrots – my children’s favorite way to eat them (photo below).
To make this delicious variation on steamed carrots, simply add 1 tablespoon butter and 1.5 tablespoons Dijon mustard to cooked, drained carrots (I recommend adding the butter first and allowing it to fully melt – then add the Dijon). A little tasting for mustard strength (we like A LOT and I’ll add more than the above if it’s just us) and then some salt and freshly-ground black pepper.
If you decide to make this, please circle back and let me know how you and your family liked it – thanks!
Marcy from "life is good" gave me your book when I had my son, over a year ago now. i have reread it numerous times since receiving it. it is filled with nuggets of wisdom. I also like to cook carrots this way but with a pinch of saffron !
Jessica, I love the idea of adding saffron! At what point: just at the end or in the water with the carrots? Thank you so much for your feedback on my book; I really appreciate it. Marcy has been so supportive. She has great advice too, don’t you think?