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.