The thirsty carrot sucks up all the flavours of the thyme, mustard and stock for a full-flavoured result.
Melt the butter in a pan over moderate heat.
Add the carrots and stir to mix well.
Add the wine and stock and bring to the boil.
Reduce the heat to a simmer then add the mustard, thyme and a pinch of salt.
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.
Season with black pepper before serving.
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