Braised carrots

Gently braised carrots and green peas glazed with butter and a little sugar — a sweet, simple vegetarian side.

Ingredients

• carrot500 g
• green peas150 g
• butter30 g
• sugar1 tsp
• plain flour1 tbsp
• parsley1 bunch

Method

1. Prep the carrots. Peel the carrots and slice them into rounds roughly 5 mm thick, or cut on a slight diagonal for a nicer look. Finely chop the parsley and set aside.
2. Start the braise. Melt the butter in a wide saucepan or sauté pan over a medium-low heat. Add the carrots, sugar, and a good pinch of salt, then pour in just enough water to barely cover — around 150–200 ml. Stir to combine.
3. Simmer the carrots. Bring to a gentle simmer, cover with a lid, and cook for about 12–15 minutes until the carrots are just tender when pierced with a knife but still holding their shape.
4. Add the peas. Stir in the green peas and cook uncovered for a further 3–4 minutes — frozen peas need only 2–3 minutes, fresh ones a little longer — until bright and tender.
5. Thicken the sauce. Sprinkle the flour over the vegetables and stir it in well. Let everything bubble gently for 1–2 minutes, stirring, until the cooking liquid turns into a light, glossy glaze that coats the carrots.
6. Finish and plate. Taste and adjust seasoning with salt. Spoon into a warm serving dish and scatter the chopped parsley generously over the top.