Equipment
Ingredients
Vegetables
- 500 g carrots, peeled and sliced into 5mm coins
Mustard Cream Sauce
- 15 g unsalted butter
- 80 ml heavy cream
- 30 g dijon mustard, smooth
Seasoning and Garnish
- 3 g kosher salt
- 1 g black pepper, freshly ground
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Peel the carrots and slice them evenly into 5 millimeter thick coins. Ensure uniform thickness so they cook at the same rate.
Bring a medium saucepan of generously salted water to a boil over high heat. Add the sliced carrots and cook until they are tender but still offer a slight resistance to a bite. This usually takes 8 to 10 minutes depending on the carrots.
Drain the cooked carrots thoroughly in a colander. Shake off any excess water to prevent the cream sauce from diluting later.
In a skillet over medium-low heat, melt the butter. Whisk in the heavy cream and Dijon mustard until completely smooth and cohesive. Let the mixture come to a very gentle simmer and cook for 1 to 2 minutes until it lightly coats the back of a spoon.
Add the thoroughly drained carrots to the skillet with the mustard cream sauce. Gently fold to coat the carrots completely. Let them warm in the sauce for about 1 minute.
Remove the skillet from the heat. Season the dish with kosher salt and freshly ground black pepper to taste. Transfer to a serving dish, garnish with freshly chopped parsley if using, and serve warm.
Chef's Notes
- Using full-fat heavy cream is essential for this recipe. Lower fat alternatives like half-and-half or milk lack the necessary fat structure to withstand the acidity of the mustard when heated, almost guaranteeing a split sauce.
- For a beautiful rustic presentation, consider using tri-color heirloom carrots or cutting standard carrots into oblique 'roll cuts' rather than simple coins.
- If you prefer a more pronounced texture and sharper tang, replace half of the smooth Dijon mustard with whole grain mustard.
- Do not overcook the carrots during the boiling stage. They will continue to soften slightly when tossed in the warm cream sauce, and mushy carrots will ruin the mouthfeel of the final dish.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Gently reheat in a saucepan over low heat. Add a small splash of water or heavy cream to loosen the sauce, stirring frequently until just warmed through. Do not boil.
