Glazed Carrots with Cider

Cooking young carrots with the minimum amount of liquid brings out the best of their flavour, and the cider adds a pleasant sharpness.

Serves 4

Ingredients

• 450g of carrots.
• 25g of butter.
• 1 tbsp of brown sugar.
• 120ml of cider.
• 60ml of vegetable stock.
• 1 tsp of Dijon mustard.
• 15ml of fresh parsley.

Method

1. Trim the tops and bottoms of the carrots, then peel them; cut them into small sticks.
2. Melt the butter in a frying pan and cook the carrots for 5 minutes.
3. Sprinkle in the sugar and cook for another minute.
4. Add the cider and stock, then bring to the boil and add in the mustard.
5. Cover and simmer for 10 - 15 minutes until the carrots are just tender.
6. Remove the lid and cook until the liquid has reduced to a thick sauce.
7. Toss in the parsley then serve.