Glazed spring carrots with tarragon & chives

SERVES 4 PREP 5 mins COOK 20 mins EASY V

Scrub 450g small spring carrots or large carrots, quartered, and trim the tops. Tip them into a wide, shallow pan with 600ml water to barely cover and add 1/2 tsp white sugar, 15g butter and

1/2 tsp salt. Cover with a tight lid and simmer until just tender, about 15-20 mins. Uncover, increase the heat and boil rapidly to reduce the liquid, shaking the pan now and then. Allow to colour slightly here and there. Add

1/2 tsp each chopped tarragon and chives, toss and serve.

GOOD TO KNOW 1 of 5-a-day • gluten free

PER SERVING 64 kcals • fat 4g • saturates 2g • carbs 6g • sugars 6g • ‚ibre 3g • protein 1g • salt 0.7g