Mustard and thyme carrots (6)

750g Chantenay carrots, trimmed
50g butter
1 tbsp white wine vinegar
2 tsp wholegrain mustard
1 tbsp fresh thyme

1. Cook carrots in boiling salted water for 4 mins, drain
2. Melt butter
3. Whisk in vinegar and mustard
4. Season
5. Toss in the carrots
6. Scatter over the thyme leaves