Buttered bay and thyme carrots
- Preparation and cooking time
- Total time
- Easy
- serves 6
Skip to ingredients
- 750g large Chantenay carrotshalved
- 50g butter
- 2 bay leaves
- 2 sprigs thyme
- 5 coriander seeds
- 3 tsp golden caster or demerara sugar
- light vegetable stock
Nutrition: per serving
- kcal117
- fat7.4g
- saturates0g
- carbs12.4g
- sugars0g
- fibre3g
- protein0.9g
- salt0.65g
Method
step 1
Put the carrots in large, wide, shallow pan with a lid with the butter, bay, thyme, coriander seeds and sugar. Add enough vegetable stock to come halfway up the carrots. Bring to a simmer, put on a lid and cook until the carrots are almost tender, about 10-12 minutes.
step 2
Take off the lid, then simmer hard, turning the veg until the liquid has evaporated and the carrots are glazed.
