Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the carrots in a layer in a large frying pan with a lid. Pour in the stock to just cover the carrots, dot the butter all over and add the sugar.
Tuck in the star anise and bring the liquid to a simmer.
Put a lid on and cook for 20 minutes, until the carrots are tender but not mushy. Take the lid off for the last bit of cooking, so that the liquid reduces and the carrots become glazed.