This recipe is extremely simple to make. The carrots are cooked in the minimum of liquid to bring out the best of their flavour, and the cider adds a pleasant sharpness.
ingredients
serves 4
1 pound young carrots
2 tablespoons butter
1 tbsp soft light brown sugar
1/2 cup cider
4 tbsp vegetable stock or water
1 tsp Dijon mustard
1 tbsp finely chopped fresh parsley
method
1. Trim the tops and bottoms off all of the carrots. Peel or scrape them. Using a sharp knife, cut them into julienne strips.
2. Melt the butter in a heavy-based skillet, add the carrots and saute for 4 - 5 minutes, stirring frequently. Sprinkle with the sugar and cook, stirring for 1 minute or until the sugar has dissolved.
3. Add the cider and stock or water to the skillet. Bring to the boil and stir in the Dijon mustard. Partially cover the pan with the lid and simmer for about 10 - 12 minutes, until the carrots are just tender. Remove the lid and continue cooking until the liquid has reduced to a thick sauce.
4. Remove the sauce from the heat and stir in the chopped fresh parsley. Spoon the carrots into a warmed serving dish. Serve as an accompaniment to grilled meat or fish or with a vegetarian dish.
more information
If the carrots are cooked before the liquid in the saucepan has reduced, transfer the carrots to a serving dish and rapidly boil the liquid until thick. Pour over the carrots and sprinkle with parsley.
