Buttered bay and thyme carrots

Buttered bay and thyme carrots

www.olivemagazine.com

Glazed, buttered carrots make a wonderful, special side dish for a roast or any other main meal. If you haven't tried this way of cooking carrots, you must. These can be made ahead, then reheated...

View full recipe on www.olivemagazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.

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Cooking tools:

  • Saute pan
  • Stove
  • Chef's knife
  • Cutting board
  • Kitchen scale
  • Measuring spoon
  • Tongs

Ingredients

  • 750g large Chantenay carrots halved
  • 50g butter
  • 2 bay leaves
  • 2 sprigs thyme
  • 5 coriander seeds
  • 3 tsp golden caster or demerara sugar
  • light vegetable stock

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