Carrots with Whole Grain Fig Cognac Mustard Sauce

Sweet and hot, with normally crunchy carrots cooked tender and sauced with whole grain mustard which adds pop and crunch texture to the dish, along with a little heat and sweetness, as well as depth from the fig. Serve with kasha, pork chops or chicken, or greens. This is a dish that is quite simple, and is easy to gussy up.

INGREDIENTS:

1 bunch Chantenay (or other) carrots, cleaned and oblique-cut into 1-inch pieces

½ teaspoon sugar or honey

Salt and pepper to taste

1-2 tablespoons Fig & Cognac mustard from Malabar Trading*, or other sweet-hot whole grain mustard

Neutral flavored oil or butter, around 1 tablespoon

Water

METHOD:

Heat a 2 to 2½ quart chef’s pan or sauteuse over medium heat. Sprinkle the pan with the sugar or honey and cook until starting to caramelize. When just caramelized and fragrant, add a ½ tablespoon of butter or oil and then the carrots. Stir and toss, then add water to just the surface of the carrots. Bring carrots to a simmer and use a wooden spatula to scrape the pan bottom free of any remaining caramel. Raise heat a little and cook until carrots are just tender.

Remove carrots to a bowl and keep warm. Simmer liquid until reduced to 2 tablespoons.

Remove pan from burner, lower heat to low, and add 1 tablespoon mustard and whisk together. Taste to see that it is not too spicy, nor too thick. Add the second spoonful and whisk in to emulsify. Add the carrots and return the pan to the heat. Toss and stir to combine sauce and carrots, season with salt and pepper, and if you wish, add another bit of butter or oil to enrich the sauce. This can mute the mustard heat, so be careful or skip this if your carrots are just as you like them. When hot through, they are ready to serve.

Chef’s Notes: *This locally made mustard has a deep sweet flavor from the figs and the cognac adds some sweetness and nuttiness. You can find it at the Cabrillo Farmers Market or online, and that’s it. If you need a substitute, be sure to use a whole-grain mustard as the seeds really lend an awful lot to the finished dish. Serve alongside sausages, vinegary greens, or mild-flavored chicken.

Serves: 4

Source: Chef Andrew E Cohen