Glazed Carrots with Cider

Glazed Carrots with Cider

I N G R E D I E N T S

450g/1 lb. young carrots
25g/1 oz butter
15ml/1 tbsp brown sugar
120ml/4fl oz/1/2 cup cider (best with alcoholic cider like Strongbow)
60ml/4 tbsp veggie stock or water
5ml/1 tsp Dijon mustard
15ml/1 tbsp finely chopped parsley

1. Trim the tops and bottoms of the carrots. Peel or scrape them. Using a sharp knife, cut them into julienne strips.

2. 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.

3. Add the cider and stock or water, bring to the boil and stir in the Dijon mustard. Partially 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.

4. Remove the saucepan from the heat, stir in the parsley and then spoon into a warmed serving dish. Serve as an accompaniment to fish or with a vegetarian dish.

Serves 4