Maple-mustard glazed carrots
Maple syrup brings an extra sweet edge to the carrots making for an irresistible side-dish
Difficulty and servings
Serves 10
Preparation and cooking times
Prep 15 - 20 mins
Vegetarian
- Peel and cut the carrots into batons. (You can do this up to 24 hours ahead and keep them in a polythene bag in the fridge.) Tip them into a pan, pour in enough boiling water just to cover, bring back to the boil, then put a lid on the pan and cook for 4-5 minutes until the carrots are just tender.
- Meanwhile, put the butter and maple syrup in a small pan. Heat until the butter is melted then stir in the mustard. Take off the heat. Drain the carrots and tip into a warmed serving dish.
- Pour the warm maple glaze over the carrots. Taste and adjust seasoning to suit.
Per serving for ten
90 kcalories, protein 1g, carbohydrate 11g, fat 5 g, saturated fat 3g, fibre 3g, sugar 1g, salt 0.3 g
Recipe from Good Food magazine, December 2002.
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Ingredients
- 1.3kg carrots
FOR THE MAPLE GLAZE
- 50g butter
- 1 tbsp maple syrup
- 1 rounded tbsp wholegrain mustard
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Difficulty and servings
Serves 10
Preparation and cooking times
Prep 15 - 20 mins
Vegetarian
Ready in 20 minutes
Ingredients
- 1.3kg carrots
FOR THE MAPLE GLAZE
- 50g butter
- 1 tbsp maple syrup
- 1 rounded tbsp wholegrain mustard
Per serving for ten
90 kcalories, protein 1g, carbohydrate 11g, fat 5 g, saturated fat 3g, fibre 3g, sugar 1g, salt 0.3 g
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13 April 2008
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29 September 2008
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