https://youtube.com/watch?v=fikEpQ6R6B8%26hl%3Den%26fs%3D1
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Ingredients
- garlic 1 clove, crushed
- butter
- thyme leaves from 2 sprigs
- small chantenay carrots 750g
- 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.
Nutritional Information
- Kcals 78
- Carbs 7.9g
- Protein 2.3g
- Fat 4.3g
- Salt 0.36g
- Fibre 3.1g