Directions:
- Trim the tops and bottoms of the carrots.
- Peel or scrape them and then cut them into julienne strips.
- Melt the butter in a frying pan, add the carrots and saute for 4-5 minutes, stirring frequently.
- Sprinkle over the sugar and cook, stirring for 1 minute or until the sugar has dissolved.
- Add the cider and stock, bring to the boil and stir in the Dijon mustard.
- Partly cover the pan and simmer for about 10-12 minutes until the carrots are just tender.
- Remove the lid and continue cooking until the liquid has reduced to a thick sauce.
- Remove from the heat, stir in the parsley and spoon into a warmed serving dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.74 Kcal (698 kJ) | ||
| Calories from fat | 52.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 9% | |
|---|---|---|---|
| Cholesterol | 15.24mg | 5% | |
| Sodium | 2421.61mg | 101% | |
| Potassium | 396.49mg | 8% | |
| Total Carbs | 24.68g | 8% | |
| Sugars | 8.02g | 32% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 1.28g | 3% | |
| Vitamin C | 8.1mg | 13% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 0.1mg | 1% | |
| Calcium | 45.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 98.23 Kcal (411 kJ) | ||
| Calories from fat | 30.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 9% | |
|---|---|---|---|
| Cholesterol | 8.98mg | 5% | |
| Sodium | 1426.66mg | 101% | |
| Potassium | 233.59mg | 8% | |
| Total Carbs | 14.54g | 8% | |
| Sugars | 4.73g | 32% | |
| Dietary Fiber | 2.04g | 14% | |
| Protein | 0.76g | 3% | |
| Vitamin C | 4.8mg | 13% | |
| Vitamin A | 0.7mg | 40% | |
| Iron | 0.1mg | 1% | |
| Calcium | 26.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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