vichy carrots recipe

This is very good for cooking winter carrots, which have less taste than summer-harvested ones. Lengthy cooking intensifies the flavour.

For 6

• 1kg carrots
• 50g butter
• pinch of salt and black pepper
• 1 teaspoon sugar
• plenty of chopped parsley
• juice of 1 lemon

Peel the carrots and slice them. Put them in a saucepan with the butter, salt, pepper and sugar. Just cover with cold water and let them boil until the water has evaporated and they are tender and glazed.

Stir in masses of chopped parsley and the lemon juice to taste.

This recipe features on p.428 of Sarah Raven's Garden Cookbook.