Ingredients
Serves 4
- 6 carrots, peeled and thinly sliced on a diagonal
- 1 tbsp honey
- 1 tsp Dijon mustard
- 2 tbsp butter
- 1 tsp cider vinegar
- Salt and pepper
- 1 tbsp chives, thinly sliced
Method
- In a wide saucepan, add the carrots with the honey, mustard, butter, and vinegar and enough stock to just cover the carrots. Season to taste.
- Cover with a cartouche or a lid and bring to the boil, then cook over a moderate to high heat for about 12 minutes until the carrots are tender and all of the liquid has evaporated, shaking the pan occasionally to prevent sticking.
- Remove from the heat and set aside to keep warm until needed.
- Just before serving, sprinkle the chives over the carrots, toss to coat. Serve immediately.
