Vichy-style carrots

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

500g Chantenay carrots, trimmed and halved lengthways

20g butter

2 tsp caster sugar

a squeeze of lemon juice

2 tbsp chopped chives or parsley

Directions

Put the prepared carrots in a saucepan with the butter, sugar, a pinch of salt and 175ml water. It won’t cover the carrots, but don’t worry. Bring to the boil, cover; simmer for 10 minutes.

Remove the lid and continue to cook for 8-10 minutes or until the liquid has evaporated, tossing the carrots in the glaze as it reduces. Add a squeeze of lemon; scatter with the herbs.

Nutrition

• Calories: 71Kcal
• Total Fat: 4.00gr
• Saturated Fat: 2.00gr
• Sodium: 0.20gr
• Total Carbohydrate: 7.00gr
• Dietary Fiber: 3.00gr
• Total Sugars: 7.00gr
• Protein: 1.00gr