Glazed Carrots

Ingredients

• 6 young carrots
• 2 tablespoons margarine
• 2 tablespoons sugar
• ½ teaspoon salt
• 250 ml (1 cup) vegetable stock
• Chopped parsley

Preparation

1. Scrape the carrots, leaving them whole.

2. Melt the margarine; add the carrots, sugar, salt and enough stock to come half way up the carrots.

3. Cook gently without a lid until tender, giving the pan an occasional shake.

4. When tender, remove the carrots and keep hot. Boil the remaining stock until it is reduced to a glaze.

5. Add the carrots to the glaze, one at a time and turn them until they are well coated with the glaze.

6. Turn into a hot serving dish and sprinkle with chopped parsley.