Crunchy Carrots with Honey Mustard
- 1/2 kg different coloured, organic seasonal carrots
- 1 teaspoon of butter
- 1 tablespoon Maille Honey Dijon Mustard
- 1/4 glass of water
1. In a heavy base pan add the carrots cut in halves with the butter. Over medium to high heat toss the carrots until they are slightly coloured on the edges, or more if you like them slightly more crunchy.
2. Add the mustard and the water and give them a good mix, cover with a lid and allow to cook until the water has been absorbed and the honey mustard has caramelised.