Syrup carrots - A sweet and juicy side dish

I love serving a good number of interesting vegetable side dishes with a roast dinner and this way of cooking carrots livens up this particular vegetable in a way that does not distract you from preparing the roast.

Ingredients

(Serves four)

8 medium carrots (quartered)
25g butter
1 tbsp syrup
1/2 tsp salt
50ml water

Method

Peel and cut the carrots (into what ever size you wish to be fair) and place in a wide-bottomed sauce pan.
Add the water, which should cover the bottom of the pan without submerging the carrots.
Turn on the heat and once the water starts to boil, reduce to a simmer and add the salt, butter and syrup and stir well.
Depending on the heat of your hob the water will boil away before long, so over the next 20 minutes add a splash of water when necessary.
The idea is that the carrots retain much of the water and its flavour and goodness is not lost by the usual boiling. Any liquid that is left in the pan is perfect for drizzling over the carrots for serving.