Even people who insist that they don’t like carrots will often eat them when you cook them in butter. Serve with any Sunday roast or eat warm as a side salad.
Serves 4 (divides in half or doubles easily)
2 medium onions, peeled and sliced thinly
1kg carrots, peeled and cut into 1 inch pieces
1 tablespoons sugar
Pinch sea salt and freshly ground black pepper
60ml chicken stock (made up from a stock cube or fresh)
Fresh parsley, finely chopped
1. Melt the butter in a large saucepan and add the onions. Cover and cook until they are soft (about 15 minutes). Stir to stop them sticking and shake the pan from time to time.
2. Bring a large pan of water to the boil and add the carrots, sugar and salt. Cook the carrots until they are cooked but still firm (about 6-8 minutes). Drain and add to the onions. Toss.
3. Add the chicken stock and cook for a few minutes, shaking the pan so the vegetables don’t stick. When the carrots are cooked and the stock is nearly gone, add a sprinkling of black pepper and fresh parsley and serve.
– Use fresh mint instead of parsley. You can also use dried mint: add 1/4 teaspoon when you add the chicken stock.