Ingredients

The following ingredients have 6 Servings
  • 60g (2oz) butter
  • 4 level tbsp caster sugar
  • 1 vegetable stock cube
  • 1kg (2¼lb) small carrots, eg, Chantenay
  • 2-3 level tbsp chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper

Instruction

  • Pour 300ml (½ pint) water into a saucepan and add the butter, sugar and stock cube. Place the pan over a medium heat and stir until the butter melts and the sugar and stock cube dissolve. Add the carrots to the pan. Bring the contents of the pan to the boil, then cover pan and simmer carrots for 10-12 minutes, or until they are just almost tender.
  • Remove the lid from the pan and boil the mixture rapidly until most of liquid has evaporated and the carrots are left in a sticky glaze, stirring the carrots occasionally so that they don't burn.
  • Stir in most of the chopped parsley and season to taste with salt and pepper.
  • Sprinkle over the remaining parsley just before serving.