Vichy Carrots

[Vegetables]

560g/1¼lb carrots

2 teaspoons butter

½ teaspoon salt

1 teaspoon caster sugar

freshly ground black pepper

2 teaspoons mixed chopped fresh mint and parsley

1. Peel the carrots and cut them into sticks, or if very young leave them whole.

2. Put all remaining ingredients except pepper and herbs into a saucepan, half cover with water and boil until the water has almost evaporated and the carrots are tender are tender. Turn down the heat and allow carrots to brown slightly in the remaining butter and sugar, making sure they don't burn.

3. Season with pepper and mix in the herbs.