Source: dLife

Steamed baby carrots tossed in a dressing made from lemon juice, Dijon mustard, sour cream, parsley, and olive oil.

Servings

16 oz baby carrots , peeled
3 tbsp fresh lemon juice
2 tsp dijon mustard
2 tbsp olive oil
2 cup sour cream (or plain yogurt )
2 red onion , minced
0.33 cup chopped parsley , flat leaf
1 pinch salt , to taste (optional)
4 cup cold water
1 pinch black pepper , to taste (optional)

1 In large pot, cook carrots in 4 cups of boiling water until carrots are just barely tender, about 4 to 5 minutes.
2 Drain carrots. Set aside.
3 In small bowl, whisk lemon juice and Dijon mustard. Slowly add olive oil, constantly whisking until blended.
4 Add sour cream, shallots, and parsley to dressing. Add salt and pepper, if desired.
5 Drizzle the mixture over the warm carrots and toss to coat evenly.
6 Transfer to serving dish and serve immediately.