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Sticky butter-glazed carrots with stem ginger
Serves 6 Starters and mains
Ingredients
- 450g carrots, cut into rounds
- 1-2tbsp finely chopped stem ginger
- 55g butter
- 2tsp soft brown sugar
- finely grated zest 1 small lemon
- 1tbsp chopped lemon
- thyme leaves
- 2-3tbsp chopped parsley
Method
Place the carrots in a saucepan with all the remaining ingredients, except the parsley. Add 1⁄2tsp salt. Half-cover with water, bring to the boil and boil steadily until the water has almost all evaporated and the carrots are tender. Turn down the heat and allow the carrots to brown a little and caramelise. Season with black pepper and stir in the parsley. Serve immediately.
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