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Thyme and Mustard Carrots


3 cups carrots, peeled and cut into 1/4 inch slices
1-1 1/2 tablespoons butter
1/2 cup chicken stock
1/4 cup white wine
1 tablespoon chopped fresh thyme
1 teaspoon grainy mustard
Salt & freshly ground black pepper


  1. Melt butter in a pan medium.
  2. Add the carrot and stir to mix well.
  3. Add whit wine and stock and bring to a boil.
  4. Reduce the heat to a simmer and add the mustard, thyme and a pinch of salt. 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.
  5. Remove from the heat and season with black pepper before serving.

Serves 6

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