- 300ml vegetable stock
- 300g baby topped carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tbsp butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 1 tsp caster sugar
- 1 tsp fennel seeds, crushed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
Heat the vegetable stock, then tip the carrots into a deep frying pan. Add the butter, sugar, fennel seeds and the hot stock. Season to taste.
Simmer, uncovered, over a medium heat for 25-30 mins or until the carrots are cooked through and the liquid is reduced and glossy.