450 g (1 lb) new carrots, trimmed and scrubbed
450 ml (3/4 pint) cold water
25 g (1 oz) butter
salt and freshly ground pepper
5 ml (1 tsp) demerara sugar
chopped parsley, to garnish
450 ml (3/4 pint) cold water
25 g (1 oz) butter
salt and freshly ground pepper
5 ml (1 tsp) demerara sugar
chopped parsley, to garnish
method
1. Put the carrots into a pan with the water, half the butter, a pinch of salt and the sugar. Bring to the boil and cook uncovered over a low heat, shaking occasionally towards the end, for about 45 minutes, until all the liquid has evaporated.
2. Add the remaining butter and ground pepper and toss the carrots until glazed. Sprinkle with parsley.
2. Add the remaining butter and ground pepper and toss the carrots until glazed. Sprinkle with parsley.
serving amount
serves 4
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