Thyme and Mustard Carrots |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Nice carrots with the mustard and thyme in them. Ingredients:
450 g carrots, peeled and cut into 6mm slices |
25 g butter |
150 ml chicken stock |
75 ml white wine |
1 tablespoon chopped fresh thyme |
1 teaspoon grainy mustard |
salt & freshly ground black pepper |
Directions:
1. Melt the butter in a pan over moderate heat.
2. Add the carrots and stir to mix well.
3. Add the wine and stock and bring to the boil.
4. Reduce the heat to a simmer then add the mustard thyme and a pinch of salt.
5. Cover and cook for 20 minutes; if there is any liquid left after cooking, remove the lid and continue until it has reduced to a sticky glaze.
6. Remove from the heat and season with black pepper before serving.
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