Ingredients: (Serves 4)

600g/1 lb 5oz carrots

50g/2oz butter

1 tbsp icing sugar

1 tbsp chopped parsley

Salt

Method:

1. Peel the carrots, slice lengthways and cut them into inch long sticks.

2. Put the carrots in a pan of lightly salted boiling water and cook until just tender. Then drain and reserve 2 tbsp of the liquid.

3. Return the carrots with 2 tbsp of liquid to the pan, add butter and sugar and cook on a low heat for another few mins, stirring frequently, then add the parsley.

4. Serve with roast beef or chicken.