Glazed Carrots In Lavender Vinegar
1 lb carrots, cut into matchsticks
1 T brown sugar
½ cup lavender vinegar (see recipe)
4 T vegetable stock
1 t Dijon mustard
Saute carrots in butter 4 - 5 minutes. Sprinkle with brown sugar; cook, stirring, 1 minute. Add lavender vinegar and stock; bring to a boil then stir in mustard. Cover; simmer over low heat 10 minutes until just tender. Uncover and cook until liquid has thickened. Stir in mint; serve warm or chilled.