Glazed Carrots with Cider

The only thing I can say is that this quick and delicious; worthy of being served at a holiday table.
This recipe serves 4.

1 lb young carrots
1 ounce butter
1 tablespoon brown sugar
1/2 cup cider (I have also used apple juice)
4 tablespoons vegetable stock or water
1 teaspoon French mustard
1 tablespoon finely chopped fresh parsley

• Trim top and bottom of carrots.  peel.  Cut carrots into julienne.
• Melt butter in a saucepan, add the carrots and saute for 4-5 minutes, stirring frequently.  Sprinkle over the sugar and cook, stirring for 1 minute or until sugar is dissolved.
• Add cider, stock or water, bring to a boil and stir in the French mustard.  Partially cover the pan and simmer for 10-12 minutes until the carrots are just tender.  Remove the lid and continue cooking until the liquid has reduced to a thick sauce. 
• Remove from heat, stir in parsley and serve.

-Queenie Cuisine