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Ingredients

  • 750g large Chantenay carrots, halved
  • 50g butter
  • 2 bay leaves
  • 2 sprigs thyme
  • 5 coriander seeds
  • 3 tsp golden caster or demerara sugar
  • light vegetable stock

Method

  • STEP 1

    Put the carrots in large, wide, shallow pan with a lid with the butter, bay, thyme, coriander seeds and sugar. Add enough vegetable stock to come halfway up the carrots. Bring to a simmer, put on a lid and cook until the carrots are almost tender, about 10-12 minutes.

  • STEP 2

    Take off the lid, then simmer hard, turning the veg until the liquid has evaporated and the carrots are glazed.

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