Dijon Carrots And Zucchini
|Carrots||1 1⁄2 Cup (24 tbs)|
|Defatted chicken broth||2 Tablespoon|
|Zucchini||1 1⁄2 Cup (24 tbs)|
|Apple cider vinegar||1 Teaspoon|
|Dijon mustard||1 1⁄2 Teaspoon|
Combine carrots and broth in saucepan.
Cover and cook over medium heat 10 minutes.
Add zucchini and cook an additional 5 minutes or until vegetables are just tender.
Add more broth, if necessary, to keep from burning.
Stir vinegar, honey and mustard into vegetables.
Cook for a few minutes over medium heat until liquid cooks off.