Glazed carrots

by Ed Halmagyi


  • 2 bunches baby carrots, peeled and trimmed
  • 1 Tbsp unsalted butter
  • 1 cup chicken stock
  • 2 tsp caster sugar
  • salt flakes and freshly-milled black pepper


1 Steam the carrots over a saucepan of simmering water for 5 minutes, until just tender then set aside.
2 Cook the butter in a large frying pan over a moderate heat until nut brown, then pour in the stock and sugar and cook until thickened. Add the carrots, toss well to coat, then season generously with salt and pepper.

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