6 to 8 carrots, peeled and sliced

1 cup (250 ml) chicken broth

1/4 cup (60 ml) butter

1 tablespoon (15 ml) Dijon mustard

1 teaspoon (5 ml) whole-grain mustard

1 pinch ground nutmeg

Salt and pepper

In a saucepan, bring the carrots and broth to a boil. Cover and simmer for about 20 minutes or until the carrots are tender. Drain.

In the bowl of a food processor, purée the carrots with the remaining ingredients until smooth. Season with salt and pepper. Serve with Braised Chicken with Brandy.

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