- Sea salt
- Freshly ground pepper
- Vegetable peeler
- Large pan
- 1.
Trim and peel the carrots. Cut them into 1½cm-thick diagonal slices. Place in a large, wide pan with 2 of the bay leaves and the thyme sprigs. Add 50g of the butter (keep the rest for your other recipes), the sugar and a pinch of salt and pepper.
- 2.
Pour in 125ml cold water. Bring up to a boil then simmer on a low heat, with a lid, for 20-25 mins, stirring occasionally, till they’re soft with a slight bite, the water has evaporated and the carrots are glazed and tender.
- 3.
Remove the bay leaves and thyme sprigs and serve the carrots in a large, warm serving bowl.
- Tip
Love Your Leftovers
Leftover carrots will keep in the fridge for up to 3 days. You can turn them into instant soup by popping them in a blender and pouring in a glug or 2 of vegetable stock. Whizz till smooth, then pour into a pan and warm through. - Tip
Low Waste, No Waste
Don't bin your butter wrapper - fold it up and keep it in the fridge. When you're next frying onions for a soup or stew, lay the wrapper on top of them, buttery side down. This makes an instant cartouche, which reduces evaporation and helps the onions to sweat and soften. Keep the heat to medium-low and fry for 10 mins. When the onions are soft, lift off the butter wrapper and discard it.