Buttered bay and thyme carrots
- Preparation and cooking time
- Total time
- Easy
- serves 6
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.