Glazed Carrots
This is how my mum always used to cook carrots. For ages as a child, I thought I only like carrots when they were cut into batons (rather than slices). It turns out I just liked them when they are cooked with butter, salt and pepper and a little caramelised sugar!
1 bunch of carrots
1 small knob of butter
1/2 teaspoon sugar
salt and pepper
Wash, peel and cut up the carrots into batons.
Put them in a pan with a little water (just a splash) a small knob of butter, a pinch of salt, grind of black pepper and half a teaspoon of sugar.
Boil over a medium heat until all the water has evaporated. Don’t add too much water to start.
Shake them around regularly to check they haven’t boiled dry and test with a fork or knife to see if they are soft and cooked.
You can always add a wee bit more water if they dry out and aren’t cooked yet…
Once soft and glazed in buttery goodness, turn off the heat and stick the lid on the pan. They will keep warm for ages while you finish up whatever else you’re eating.