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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 152 kcal
- Protein
- 2 g
- Carbohydrates
- 13 g
- Fat
- 11 g
- Fiber
- 4 g
- Sugar
- 7 g
- Sodium
- 466 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 31 mg
- Potassium
- 442 mg
- Calcium
- 63 mg
- Iron
- 0.6 mg
- Magnesium
- 21 mg
- Phosphorus
- 65 mg
- Zinc
- 0.4 mg
- Vitamin A
- 1157 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 38 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.12 mg
- Niacin
- 1.3 mg
- Folate
- 27 mcg
- Water
- 130 g
Sources: USDA FoodData Central
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.
Troubleshooting
The mustard cream sauce looks broken, greasy, or curdled.
Cause: The cream was boiled too vigorously, or a low-fat dairy product was used, which split when reacting with the acidic Dijon mustard.
Fix: Remove the pan from the heat immediately. Vigorously whisk in 1 to 2 tablespoons of cold heavy cream or a splash of cold water until the emulsion reforms.
Prevention: Use heavy cream (at least 36 percent fat) and maintain a very gentle simmer over medium-low heat.
The sauce is too thin and watery.
Cause: The carrots were not drained properly and introduced excess water, or the cream was not reduced enough.
Fix: Remove the carrots with a slotted spoon. Simmer the sauce by itself over medium heat for an additional 2 to 3 minutes until thickened, then return the carrots to the pan.
Prevention: Thoroughly drain and pat the carrots dry before adding them to the sauce.
Cultural Context
Coating root vegetables in a mustard and cream emulsion is a classic technique in French country cooking, historically referred to as 'a la moutarde'. This simple preparation provided a rich, warming accompaniment to roasted meats during colder months in regions like Burgundy, where Dijon mustard originates. It perfectly showcases how humble ingredients can be elevated through foundational French culinary techniques.
