Serves: 2 | Complexity: very easy
- 4 large or 6 medium carrots
- 2 oz butter
- 1 dessertspoon dry mustard powder
- 2 tablespoons honey
- 1 tablespoon chopped almonds
- Peel and slice the carrots and cook in fast boiling salted water till tender.
- Meanwhile, combine the butter, mustard powder and honey in a small pan.
- Cook for about 3 minutes, stirring continually.
- Drain the carrots, pour the sauce over them and sprinkle with the chopped almonds.