Carrot Noodles

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Carrot Noodles

Makes 4-6 Servings

 

1 pound carrots

3 tablespoons unsalted butter

1/2 cup minced onion

2 cloves garlic, minced

1/2 cup dry white wine

1 cup heavy cream

1 tablespoon Dijon mustard

Salt and pepper to taste

Dill for garnish

 

Use a vegetable peeler to shave carrots into fettuccine-like strands

Heat butter in a large skillet over medium-high heat; when foam subsides, add onion

Cook and stir for 3 minutes

Add carrot strands, garlic, and wine to the skillet with the onion mixture

Reduce heat to low and cover

Cook, stirring occasionally, about 10 minutes

Add cream to the skillet

Bring the mixture to a boil

Reduce heat, cover, and simmer 5 minutes more

Stir in mustard, salt, and pepper

Sprinkle with dill when serving

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