Ingredients
young carrots 450 gm
unsalated butter 25 gm
salt and black pepper
1 level teaspoon caster sugar
1 heaped teaspoon chopped parsley
Method
Scrub and scrape the carrots and cut them into slices about ¼ in. thick. Melt the butter in a saucepan, add the carrot slices and season with the freshly ground pepper and the sugar. Add sufficient cold water to just cover the carrots. Bring to the boil, cover the pan with a lid and simmer gently for 15 – 20 minutes or until the carrots are tender.
Remove the lid; increase the heat and cook the carrots until the liquid has evaporated and only the butter remains – do not allow the carrots to brown. Draw the pan off the heat; add the parsely and toss with the carrots in the butter glaze. Sprinkle with salt and arrange in a hot serving dish.
