Serves 6
900g carrots, peeled
90ml vegetable stock
25g butter
1tbsp chopped parsley
salt and pepper
Cut carrots into fine matchsticks. Place in a large saucepan of boiling salted water. Bring back to the boil and boil for 1 minute.
Drain in a colander and place under running water to prevent further cooking.
Put carrots in a deep ovenproof dish. Pour in the stock and dot the butter on top. Season and cover.
Cook at 180C for about 30-40 minutes until tender. Stir once during the cooking time.
Season as necessary and sprinkle with parsley.
