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Ingredients

  • 1 clove garlic, crushed
  • butter
  • leaves from 2 sprigs thyme
  • 750g small chantenay carrots
  • light chicken stock

Method

  • STEP 1

    Put the garlic, a large knob of butter, and thyme in a large wide pan and cook for a couple of minutes. Add the carrots and toss together, then pour in just enough stock or water to barely cover the carrots.
    Cover and simmer for 10-15 minutes until just tender, then increase the heat and cook until all the water has evaporated and the carrots are glazed. season and serve.

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