Thyme and Mustard Carrots
Recipe by Jean-Christophe Novelli
The thirsty carrot sucks up all the flavours of the thyme, mustard and stock for a full-flavoured result.
Serves 4
Ingredients
- 450g (16oz) carrots, peeled and cut into batons
- 25g (1oz) butter
- 100ml (3 fl.oz) vegetarian stock
- 75ml (2 fl.oz) white wine
- 1 tablespoon chopped fresh thyme
- 1 teaspoon grain mustard
- salt and freshly ground black pepper
Method
- 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.
