Glazed Carrots with Cider

This recipe is so easy to make. Carrots are cooked in the minimum amount of liquid to bring out there best flavours and the cider adds a pleasant sharpness.

INGREDIENTS:

450g Carrots peeled and cut in julienne strips;

25g Butter;

15ml Brown Sugar;

120ml Cup Cider;

60ml Vegetable Stock;

5ml Dijon Mustard;

15ml Finely Chopped Parsley;

METHOD:

Melt the butter in a frying pan and saute the carrots for 4-5min stirring frequently. Sprinkle over the sugar and cook stirring for 1 minute until the sugar has dissolved.

Add the cider and stock and bring to the boil and stir in the Dijon mustard. Partially cover the pan and simmer for 10-12 minutes until the carrots are just tender. Remove the lid and continue cooking until the liquid has reduced to a thick sauce.

Remove the saucepan from the heat, stir in the parsley and then sppon into a warmed servicing dish. Serve as an accompaniment to grilled meat of fish.