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Vichy carrots

Yields1 Serving

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
1

Put all the ingredients into a frying pan

2

Cover with a cartouche of greaseproof paper

3

Bring to the boil

4

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

5

Shake well and serve