Peel and chop the garlic cloves and onion. Add the butter to a large non-stick pan and place it over medium heat. Add the chopped onion and garlic to it.

Let the butter melt gently and stir fry the onion and garlic for a couple of minutes. Add half of the mustard and the bay leaves. Season with a little pinch of salt.

Stir well again and let the onion cook for another 3 minutes. In the meantime peel the carrots and grate them roughly.

Add the grated carrots to the cooked onion.

Stir well. Add a splash of water to the pan and let the carrots braise and soften under a lid over medium heat for about 20 minutes. They should still be a little crunchy. Stir regularly.

Once the carrots are cooked, check the seasoning and add extra mustard or salt to taste if necessary. Remove the bay leaves and scoop the braised carrots into bowls. Serve hot.