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    You are in: Home / Recipes / Thyme and Mustard Carrots Recipe
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    Thyme and Mustard Carrots

    Thyme and Mustard Carrots. Photo by JustJanS

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    JustJanS's Note:

    Nice carrots with the mustard and thyme in them.

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    Units: US | Metric


    1. 1
      Melt the butter in a pan over moderate heat.
    2. 2
      Add the carrots and stir to mix well.
    3. 3
      Add the wine and stock and bring to the boil.
    4. 4
      Reduce the heat to a simmer then add the mustard thyme and a pinch of salt.
    5. 5
      Cover and cook for 20 minutes; if there is any liquid left after cooking, remove the lid and continue until it has reduced to a sticky glaze.
    6. 6
      Remove from the heat and season with black pepper before serving.

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    Ratings & Reviews:

    • on July 05, 2009


      I made this revipe to serve with a roast for dinner. I needed something extra to serve and decided on this recipe. Everything I needed was in hand...well so I thought, I had run out of thyme (pardon the pun)! So I used chives and fresh parsley instead. It took a while for the stock to reduce, and I wondered after about 15 minutes, if it would ever happen, but it did! I removed the lid at the 20 minute mark and the stock reduced perfectly! This was a wonderful recipe, DS absolutely loved these. Now dont ask me why but he compared these carrots to the taste of gummi bears, how I dont know but he adored these carrots! The rest of the family are not carrot lovers but they also commented on how nice they were. As for me I loved them and they are the perfect side dish to cook and reduce down while waiting for your the rest of your dinner too cook! Thanks Jan a keeper here!

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    • on March 20, 2009


      Had this with mashed potatoes and JustJanS Braised Lamb Shanks just made a great meal. With lid on not much liquid had evaporated after the 20 minutes but the time it took me to strain and make the sauce for shanks the carrots were just right, I did use honey wholegrain mustard which I think added an extra sweetness and had to use dried thyme (1/4 teaspoon). Thank you Jan, made for Edition 7 - Make My Recipe - Aussie forum.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Thyme and Mustard Carrots

    Serving Size: 1 (117 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 116.4
    Calories from Fat 50
    Total Fat 5.5 g
    Saturated Fat 2.3 g
    Cholesterol 9.6 mg
    Sodium 603.7 mg
    Total Carbohydrate 12.7 g
    Dietary Fiber 4.1 g
    Sugars 5.4 g
    Protein 3.4 g

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