Glazed Carrots

Ingredients

• 250g carrots, peeled and cut into 2cm diagonal slices, or in half (lengthways) if they are small and thin
• 50ml water
• 25g butter
• 1/2 tsp sugar
• Salt and black pepper

1. In a thick-bottomed pan, bring the carrots, water, half the butter and sugar to the boil over medium heat and put a lid on

2. As soon as it is boiling, reduce the heat and let it cook for a further 10-12 minutes or so until the carrots are soft but still firm

3. At this point the liquid will be almost completely reduced; if the carrots are not yet cooked, add a little water and cook until they are cooked/soft when you insert a fork

4. Add the remaining butter, the parsley and stir until the butter has melted and the carrots are completely coated/glossed with butter. Season with salt and black pepper