- 1.3kg carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
For the maple glaze
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 1 rounded tbsp wholegrain mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
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.