Buttered Chantenay Carrots

Serves: 6

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Total Time: 18

Prep Time: 10

Cook Time: 8

• 700 gram(s) (1½lb) Chantenay carrots, scraped clean and trimmed
• 25 gram(s) butter
• 1 teaspoon(s) golden caster sugar
• 2 tablespoon(s) freshly chopped flat-leafed parsley

Method

1. Put all ingredients except the parsley into a pan with a pinch of salt. Almost cover with water and boil until water has nearly evaporated and the carrots are cooked through.
2. Turn down heat and allow carrots to glaze in the remaining liquid, stirring often. Season, then toss with the parsley.

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