Thyme and Mustard Carrots

1. 1

   Melt the butter in a pan over moderate heat.

2. 2

   Add the carrots and stir to mix well.

3. 3

   Add the wine and stock and bring to the boil.

4. 4

   Reduce the heat to a simmer then add the mustard thyme and a pinch of salt.

5. 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. 6

   Remove from the heat and season with black pepper before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.