Mustard Glazed Carrots
Category: Side Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots | 600g |
| White wine vinegar | 150g |
| White wine | 200g |
| Water | 700g |
| Garlic cloves | 2 |
| Extra virgin olive oil | 2 tablespoons |
| Fresh parsley | 3 sprigs |
| Bay leaves | 4 |
| Mustard | 20g |
| Salt | To taste |
| Sugar | 1 teaspoon |
| Ground black pepper | To taste |
Instructions
-
Prepare the Carrots:
Begin by thoroughly washing the carrots. Once clean, trim the ends. Using a serrated knife, cut the carrots into oblique slices, making sure to keep them even in thickness for consistent cooking. Continue until all the carrots are sliced. -
-
Cook the Carrots:
In a large pan, combine the water, white wine vinegar, white wine, olive oil, and a pinch of salt. Add the garlic cloves (smashed with the side of a knife), bay leaves, and 2 sprigs of parsley. Bring this mixture to a boil. -
Simmer the Carrots:
Once the mixture is boiling, add the sliced carrots into the pan. Let the carrots cook for about 10 minutes, allowing them to absorb the flavors from the cooking liquid. -
Drain and Reduce:
After the carrots have cooked, use a colander to drain them, keeping the cooking liquid aside. Place the liquid back in the pan and let it reduce for another 10 minutes over high heat. Once reduced, strain the liquid to remove the garlic and herbs. -
Prepare the Mustard Sauce:
Allow the cooking liquid to cool to room temperature. Once cooled, stir in the mustard, creating a smooth sauce. -
Serve the Carrots:
Arrange the carrots on a serving dish, ensuring they are not overlapping. Drizzle the mustard sauce over the carrots, making sure each piece is coated evenly. -
Final Touches:
Garnish with fresh parsley and a sprinkle of black pepper. Your mustard-glazed carrots are now ready to serve!
Enjoy these tangy and flavorful carrots as the perfect side dish to accompany any main course!
