Glazed Carrots

• 1 pound small carrots
• 4 level tablespoons butter
• 4 tabl

Scrape carrots; slice thickly and place in a small saucepan; cover with cold water and blanch. Drain.

Simmer blanched carrots with butter, chicken stock, sugar and salt, to taste, until carrots have absorbed the liquid without burning and have taken on a little colour.