I’ve never been one to shy away from trying new things, especially in the kitchen. I’ve had mustard on my to-make list for a long time and I was impressed at how easy it was. However, it’s not instant satisfaction, you have to soak the mustard seeds first and then even though you can eat the finished product right after giving it a whirl in the food processor, it’s flavor seems to get better after another day or two. My version below is really basic, but feel free to add a tablespoon of honey for honey-mustard, or try using other spices like rosemary, thyme, cinnamon, or cloves. There are endless possibilities and I can’t wait to experiment!
I’ve always been a mustard over ketchup person and with grilling season not too far away, this will make the perfect accompaniment to my bean burgers. It keeps for awhile, just like the store bought stuff too, so don’t worry about using it all up in a week. I thought I’d share a quick and simple way to use the mustard that doesn’t involve the usual suspects. Carrots slathered in mustard, roasted, and topped with a sprinkling of parsley makes a great side for any meal where you want to get in an extra shot of colorful produce.
Homemade Mustard / makes about 1 1/2 cups
I had a hard time locating brown mustard seeds, but you can substitute out up to half the yellow for brown if you’d like. Be warned though, your mustard will be spicier.
1/3 cup yellow mustard seeds
1/2 cup apple cider vinegar
1/2 cup water
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon turmeric
Place the mustard seeds in a bowl and add to it the vinegar and water. Let stand at room temperature, covered, for a day. Place everything into a food processor and process until mustard is to your desired consistency. Store covered in the fridge for 3-4 weeks.
Mustard Roasted Carrots / serves 3-4
1 bunch carrots, scrubbed and green tops chopped off
olive oil, about 1-2 tablespoons
2 tablespoons homemade mustard
salt to taste
handful of parsley, roughly chopped
Preheat oven to 425F.
Combine the olive oil, mustard, and salt and toss with the carrots. Spread the carrots out in a large baking pan and roast for 20-25 minutes, or until the ends just start getting crispy. Sprinkle with parsley and serve warm.