Glazed Carrots with Mustard

Scrub the carrots and cut into julienne strips. Sauté in the melted butter for 4-5 min, stirring frequently. Sprinkle the sugar over the top and stir until dissolved, about 1 minute.

Add cider and vegetable soup and bring to a boil. Stir in the mustard. With the saucepan half open, gently simmer for 10-12 min. Remove lid and continue cooking until liquid is reduced to a thick sauce. Sprinkle in the parsley and bring to the table. If the carrots are cooked before the liquid in the saucepan is reduced, you can transfer them to a large enough bowl and cook the liquid on its own. Pour over the carrots and sprinkle the parsley.

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