Thyme and Mustard Carrots

• 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

1. Melt the butter in a pan over moderate heat.
2. Add the carrots and stir to mix well.
3. Add the wine and stock and bring to the boil.
4. Reduce the heat to a simmer then add the mustard thyme and a pinch of salt.
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. Remove from the heat and season with black pepper before serving.

carrots, butter, chicken, white wine, thyme, grainy mustard, salt

Taken from www.food.com/recipe/thyme-and-mustard-carrots-199057 (may not work)