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Glazed Carrots

ingredients

600 g young carrots
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.

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