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The thirsty carrot sucks up all the flavours of the thyme, mustard and stock for a full-flavoured result.



  • 1.

    Melt the butter in a pan over moderate heat.

  • 2.

    Add the carrots and stir to mix well.

  • 3.

    Add the wine and stock and bring to the boil.

  • 4.

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

  • 5.

    Cover and cook for 12 minutes, remove; if there is any liquid left after cooking, remove the lid and continue until it has reduced to a sticky glaze.

  • 6.

    Season with black pepper before serving.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Thyme and Mustard Carrots.


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Posted by DarinkaReport
The Thyme and Mustard carrots look delicious, can one use dryed herbs or do they have to be fresh?
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