Glazed carrots julienne

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Strangely the name of this recipe conjures up an image of a 70's' kitchen in my mind. I have no idea why. Anyway, a decorative vegetable that goes really well with lamb or pork.

Ingredients

• 2 medium carrots, julienned
• 1 tablespoon butter
• ½ teaspoon caster sugar
• Sea salt and freshly ground black pepper

Method

1. Add 2.5 cm (1") of water to a medium sized pot and bring to the boil
2. Add the carrots and simmer, uncovered until tender and cooked to your liking (4 to 7 minutes)
3. Drain the carrots and return to the now dry pan and heat to evaporate any excess moisture
4. Add the butter and sugar and toss the pan constantly until the carrots are glazed
5. Season to taste with salt and freshly ground black pepper

Variations

Bruise a teaspoon of cumin seeds in a mortar and pestle and sprinkle over the carrots as they are served.