- 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.