• 750g baby chantenay carrots
  • 15g unsalted butter
  • 2 tsp light brown soft sugar
  • 2 tsp Dijon mustard
  • 1 tbsp chopped fresh flat-leaf parsley


  1. 1

    Rinse the carrots. Put them in a steamer set over a pan of simmering water and steam for 8-10 minutes until just tender. Remove from the heat and set aside.

  2. 2

    Meanwhile, put the butter and sugar in large pan. Warm over a medium heat until melted and bubbling. Stir in the Dijon mustard, then tip in the steamed carrots. Stir to coat. Transfer to a warm serving dish and scatter over the parsley to serve.

Nutritional Details

Each serving provides
  • Energy 301kj 72kcal 4%
  • Fat 3.0g 4%
  • Saturates 1.5g 8%
  • Sugars 8.0g 9%
  • Salt 0.21g 4%

% of the Reference Intakes

Typical values per 100g: Energy 230kj/55kcal

Each serving provides

8.7g carbohydrate 3.6g fibre 0.8g protein

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