No-peel braised carrots

N/A

Serves 6-8

Ingredients

300ml vegetable stock

300g baby topped carrots

2 tbsp butter

1 tsp caster sugar

1 tsp fennel seeds , crushed

Heat the vegetable stock, then tip the carrots into a deep frying pan. Add the butter, sugar, fennel seeds and the hot stock. Season to taste.

Simmer, uncovered, over a medium heat for 25-30 mins or until the carrots are cooked through and the liquid is reduced and glossy.