Ingredients

3 C. carrots, shredded (about 6 medium)
1 small onion, chopped
1/2 tsp. salt
1/2 tsp. savory leaves, dried
1/4 tsp. mustard, dry
1/2 C. hot water
1/4 C. walnuts, chopped coarsely
1 Tbsp. margarine or butter

Cooking Instructions

Mix carrots, onion, salt, savory and mustard in ungreased 1-1/2 quart casserole mixture. Pour water over carrot mixture. Cover and cook at 350 degrees F. until carrots are tender, about 45 minutes. Cook and stir walnuts in margarine or butter over medium heat until walnuts in margarine are toasted, about 2 minutes. Spoon over carrots.
 
 
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