Carrots taste gorgeous cooked like
this. If you are feeling organised, peel and cut the carrots earlier in the day
then seal in a plastic bag and chill until needed.
The parsley can also
be prepared, covered and chilled in advance.
3 shallots, finely diced
1 clove garlic, finely diced
550g carrots, peeled and cut into
salt and freshly ground black
300ml good chicken stock
1 teaspoon finely chopped fresh rosemary
a handful chopped parsley
Melt the butter in a wide pan and
gently fry the shallots and garlic over a medium low heat for 5 minutes.
Once soft, mix in the carrots and
rosemary and season to taste.
the stock and bring up to the boil.
Cover and simmer briskly for 10 minutes.
Mix in the parsley and serve.