1 250 g (3Ibs) carrots cut into sticks.
2 tbs maple syrup
1 small tsp French mustard
1 tbs wholegrain mustard
salt, freshly ground pepper
3 tbs vegan butter or oil
Melt 1 tbs of vegan butter or oil in a saucepan and gently sautee the carrots. Cover and cook gently for 5 -10 minutes.
Add enough boiling salted water or vegetable stock to cover and simmer until cooked - 5 - 10 minutes.
Melt the remaining vegan butter in a small saucepan, add the mustards and maple syrup.
Pour over the carrots and adjust seasoning.
Tip : You can omit the plain mustard. You can also add extra Maple syrup for a sweeter taste.
2 tbs maple syrup
1 small tsp French mustard
1 tbs wholegrain mustard
salt, freshly ground pepper
3 tbs vegan butter or oil
Melt 1 tbs of vegan butter or oil in a saucepan and gently sautee the carrots. Cover and cook gently for 5 -10 minutes.
Add enough boiling salted water or vegetable stock to cover and simmer until cooked - 5 - 10 minutes.
Melt the remaining vegan butter in a small saucepan, add the mustards and maple syrup.
Pour over the carrots and adjust seasoning.
Tip : You can omit the plain mustard. You can also add extra Maple syrup for a sweeter taste.
