Mustard Cream sauce, sautéed carrots

 What you need

• Butter, 2x50g (for carrots and for the sauce)
• 3-4 carrots
• 1 table spoon Dijon mustard, 1 table spoon whole grain mustard
• 1 small onion or shallot, 1 garlic clove
• 100ml white wine
• 1 pot of single cream, ca 200ml
• 1 tablespoon of Parmesan (grated)
• Salt, pepper
• Brown sugar (for the carrots)

Equipment

1. 2 pots/sauce pans
2. Whisker
3. Sieve

How you do it

Sauce

• Peel the shallot/onion and garlic and cut thinly
• Put the butter into the sauce pan and turn on the heat.
• When the butter is getting hot (not brown) put the chopped onion/garlic in 
• Add salt, pepper and stir until onions are translucent
• Add the wine and cook/stir until the amount is reduced by about a half
• Add the mustards and stir well
• Add the cream and Parmesan and stir well
• Cook until the sauce starts to thicken - continue to stir

Carrots

• Peel and cut the carrots into ca 2 inch long chunks. Cut them again longways so that you stripes of carrots
• Put the carrots into the pot and cover with water
• Bring to the boil for ca 5-6 minutes
• Remove the carrots and excess water using a sieve. 
• Dry the pot and add the butter and put on the cooker on low heat
• Add a little salt (some people recommend brown sugar) and melt the butter
• Add the cooked carrot stripes and mix well with the molten butter for ca 2 minutes