1kg Chantenay carrots, unpeeled, larger ones halved
25g lactose free butter
few thyme sprigs
1 tbsp maple syrup
Serves - 4
Tip the carrots into a deep frying pan with the lactose free butter, thyme and maple syrup. Cook for 5 mins until starting to brown.
Pour in 250ml water, bring to the boil and cook until the water has evaporated and the carrots are tender.
Turn down the heat and cook the carrots slowly, stirring, until glazed.
Recipe adapted from: Good Food