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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    Simmer, uncovered, over a medium heat for 25-30 mins or until the carrots are cooked through and the liquid is reduced and glossy.

Recipe from Good Food magazine, April 2020

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