1 Leek, sliced in half lengthwise, and cut into slices
1.25 lbs peeled Carrots, cut into 2" pieces, or peeled small carrots, rinsed
2 tsp Dijon Mustard
2 tsp Mild Honey
2 tsp White Miso
1 tbsp Tamari or other soy sauce
1/4 tsp Black Pepper, freshly ground
2 tbsp Fresh Chives, Chopped
Directions
Heat the 2 Quart Saucepan over
medium heat and add the olive oil. Add the mustard seeds and cook for
about 30 seconds or until they began to sizzle and pop. Add the leeks
and cook for another 5-6 minutes, until leeks begin to soften and are
slightly translucent. Add the carrots.
Cover and cook over medium heat for about 5 minutes until steam just begins to escape from under the lid.
Spin the lid to engage the Vapor Seal, then immediately reduce the heat to low. Cook for 6-8 minutes.
Mix the mustard, honey, miso, soy sauce and black pepper together in a
small bowl. Toss the mustard sauce with the cooked carrots and garnish
with the chives.
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