Vichy carrots

PennyBy Penny    

April 28, 2015

This can be made with parsnips too


700g carrots sliced or cut into batons

400 ml vegetable stock or water

A good knob of butter

1 tspn dark brown sugar ( optional )

A few sprigs of picked thyme

A couple of twists of black pepper


1Put all the ingredients into a frying pan

2Cover with a cartouche of greaseproof paper

3Bring to the boil

4Cook briskly for about 40 minutes until all you have left is a buttery glaze

5Shake well and serve