Prep 10 mins
Cook 25 mins
Nice carrots with the mustard and thyme in them.
- 450 g carrots, peeled and cut into 6mm slices
- 25 g butter
- 150 ml chicken stock
- 75 ml white wine
- 1 tablespoon chopped fresh thyme
- 1 teaspoon grainy mustard
- salt & freshly ground black pepper
- 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 20 minutes; if there is any liquid left after cooking, remove the lid and continue until it has reduced to a sticky glaze.
- Remove from the heat and season with black pepper before serving.
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!
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.