Caramelized carrots

Serves 4

Ingredients:

2½lb (1.1kg) carrots, scrubbed or peeled, trimmed, and cut first lengthwise and then in half, to make chunky sticks

4 tbsp butter

sprinkling of demerara (raw) or brown sugar

handful of flat-leaf parsley, finely chopped

sea salt and freshly ground black pepper

Method:

1 Put the carrots in a pot of water and boil for 5–10 minutes or until barely tender, then drain well.

2 Return to the pan with the butter, sugar, and parsley, and cook over medium heat, stirring occasionally, for 10 minutes or until the carrots start to brown at the edges. Season with salt and pepper, to taste. Serve warm.

Caramelized carrots