Buttered bay and thyme carrots – olive magazine | olivemagazine
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...
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.
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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