600 g young carrots
1/2 stick (2 oz) 50 g butter
3 sugar lumps
1/4 tsp salt
beef stock
1/2 stick (2 oz) 50 g butter
3 sugar lumps
1/4 tsp salt
beef stock
for the garnish
1 tbsp chopped parsley
method
1. Prepare the carrots but leave them whole.
2. Heat the butter in a saucepan. Add the carrots, sugar, salt, and enough stock to half cover the carrots.
3. Cook gently, without a lid, for 15-20 minutes or until the carrots are tender, shaking the pan occasionally.
4. Remove the carrots with a perforated spoon and keep warm.
5. Boil the stock rapidly in the pan until it is reduced to a rich glaze.
6. Replace the carrots, 2-3 at a time, and turn them in the glaze until they are thoroughly coated.
7. Place on a serving dish and garnish with parsley before serving.
2. Heat the butter in a saucepan. Add the carrots, sugar, salt, and enough stock to half cover the carrots.
3. Cook gently, without a lid, for 15-20 minutes or until the carrots are tender, shaking the pan occasionally.
4. Remove the carrots with a perforated spoon and keep warm.
5. Boil the stock rapidly in the pan until it is reduced to a rich glaze.
6. Replace the carrots, 2-3 at a time, and turn them in the glaze until they are thoroughly coated.
7. Place on a serving dish and garnish with parsley before serving.
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