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
Melt butter in a pan medium.
Add the carrot and stir to mix well.
Add whit wine and stock and bring to a boil.
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.
Remove from the heat and season with black pepper before serving.