INGREDIENTS
- 2 bunches tri coloured baby heirloom carrots (stems on cut short)
- 2 tsp Dijon mustard
- 1/4 cup icewine
- 1 tsp toasted caraway seeds
METHOD
- Blanch the carrots in boiling salted water, toss in a bowl with the Icewine mustard, caraway seeds.
- Season with salt, ground pepper and serve.