From Vegetarian: The Best Ever Recipe Collection, by Linda Fraser



  • 1 bunch young carrots
  • 2 TB butter
  • 1 TB brown sugar
  • ½ c. cider
  • 4 TB vegetable stock or water
  • 1 tsp Dijon mustard
  • finely chopped greens from the carrots, or 1 TB chopped parsley



  1. Wash the carrots well and chop them into thin strips.
  2. Melt the butter in a frying pan, add the carrots and saute for 4-5 minutes, stirring frequently. Sprinkle the brown sugar over the carrots and cook, stirring, for 1 minute, or until the sugar has dissolved.
  3. Add the cider and stock or water, bring to a boil and stir in the 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.
  4. Remove the saucepan from the heat, stir in the chopped tops or parsley and then spoon into a warmed serving dish.


Serves 4 as an appetizer

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s