Cooked Carrots in a Light Buttery Mustard Sauce

This side dish will only take about 25 minutes of your time but the end result is extremely satisfying.

Serves 4:

• about 500 g of carrots, peeled and cut into rounds – about 1 cm thick
• Dijon mustard 1 to 1 1/2 of a teaspoon
• a flat teaspoon of sugar
• 35 g of butter, cubed
• salt to taste
• 120-150 ml of water

To finish:

• freshly ground black pepper
• fresh parsley leaves

Mix the water, sugar, a few pinches of salt and the mustard on the bottom of a round casserole dish (about 26 cm in diameter).

Place the carrots in the dish and give everything a stir.

Dot the cubes of butter on top, put the lid on and bring to the simmer.

Cook the carrots on a lower heat, stirring them occasionally, tasting the sauce in between the cooking. After about 20- 25 minutes the carrots should be tender (cook them longer if needed).

Serve warm, seasoned with some freshly ground black pepper and chopped parsley leaves.