Serves 4
500g carrots, sliced diagonally
50g butter
1tsp caster sugar
handful of chopped tarragon leaves
Put the carrots, butter and sugar in a pan and season.
Pour in water just to cover the carrots.
Bring to a simmer, cover and cook for about 15 minutes until almost tender.
Increase the heat to high and cook until all the water has evaporated and the carrots are glazed.
Stir through the tarragon and serve.
