"Serendipity" > wrote in message
...
> Last night we were at a prime rib dinner. It was very good I
> especially liked the carrots enough to ask what the sauce was. In
> appearance: the sauce was light as not pooling or thick on the plate, the
> baby carrots glistened, and were flecked with pieces of herb. It was
> mildly sweet and light-medium spiced. The aroma was wonderful and it took
> me seconds to recognize the rosemary. Ingredients we dijon mustard,
> honey, rosemary, and butter. No amounts were given. I'm thinking the
> honey and butter make up the largest portion. Any ideas on how what the
> porportions would be? Of note, the baby carrots looked very nice but when
> I make this dish at home, I will likely use peeled julienned or coined
> carrots. I find whole fresh carrots more flavourable than the baby
> carrots. The baby carrots are convenient for some things though.

I don't have the answer to your question about the sauce, but I have also
noticed that the baby carrots do not cook up as sweet as other carrots. I
just assumed that as with other fruits and vegetables, there are varieties
that produce the best flavor when cooked and other varieties that are their
best when raw. You will notice the difference the most when selecting
fruits for canning or baking--the best tasting raw can be incredibly bland
when canned or made into a pie.
Janet