Glazed Carrots With Cider

1. 1

   Trim the tops and bottoms of the carrots.

2. 2

   Peel or scrape them and then cut them into julienne strips.

3. 3

   Melt the butter in a frying pan, add the carrots and saute for 4-5 minutes, stirring frequently.

4. 4

   Sprinkle over the sugar and cook, stirring for 1 minute or until the sugar has dissolved.

5. 5

   Add the cider and stock, bring to the boil and stir in the Dijon mustard.

6. 6

   Partly cover the pan and simmer for about 10-12 minutes until the carrots are just tender.

7. 7

   Remove the lid and continue cooking until the liquid has reduced to a thick sauce.

8. 8

   Remove from the heat, stir in the parsley and spoon into a warmed serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.