This recipe is extremely simple to make. The carrots are cooked in the minimum of liquid to bring out the best of their flavour, and the cider adds a pleasant sharpness.

450 g/1 lb young carrots
25 g/l oz/2 tbsp butter
15 ml/ I tbsp brown sugar
120 ml/4 fl oz/ 1/2cup cider
60 ml/4 tbsp vegetable stock or water
1 tsp Dijon mustard
15 ml / 1 tbsp finely chopped fresh parsley
Serves 4
Trim the tops and bottoms of the carrots. Peel or scrape them. Using a sharp knife, cut them into julienne strips.
Melt the butter in a frying pan add the carrots and saute for 4-5 minutes, stirring frequently. Sprinkle over the sugar and cook, stirring, for I minute or until the sugar has dissolved.
Add the cider and stock or water, bring to the boil and stir in the Dijon mustard. Partially cover the pan and simmer for 10-12 minutes, until the carrots are just tender. Remove the lid and continue cooking until the liquid has reduced to a thick sauce.
Remove the saucepan from the heat, stir in the chopped fresh parsley and then spoon into a warmed serving dish.

If the carrots are cooked before the liquid in the saucepan has reduced, transfer the carrots to a serving dish and rapidly boil the liquid until thick. Pour over the carrots and sprinkle with parsley.