4-5 medium carrots, thickly sliced diagonally
1 c. defatted chicken stock
2 Tbsp. honey
1 Tbsp. Dijon mustard
In large frying pan combine carrots, stock, honey and mustard. Cover and cook over medium-high heat, stirring often, for five minutes or until stock has been reduced to a glaze. Makes four servings. To freeze: Prepare recipe as directed. Cool quickly then pack in freezer containers and freeze. To serve place frozen carrots in saucepan, cover and warm over low heat until heated through, stirring occasionally. Or microwave on high until hot.