Carrots Vichy 🥕🎄

Carrots Vichy 🥕🎄| It’s time to start nailing your Christmas sides for the big day! The carrots cook in water and butter until the liquid has all but evaporated and results in perfectly tender carrots with a glossy buttery coating. Parsley brings bright fresh aromatics and a twist of black pepper and sea salt finishes this simple and splendid side dish for your guests to enjoy this festive season x To serve 4, you’ll need: 500g carrots, cut into 2cm diagonal slices 1ooml water 50g butter  1 tsp sugar  2 tsp thyme leaves 1 tbsp honey Small handful parsley  Sea salt and freshly ground black pepper 1. Add the carrots, 25g butter, 100ml water, sugar, thyme and honey to a heavy based pan along with seasoning. 2. Place a lid on top and bring to a steady boil. Reduce the heat and simmer for 10-12 minutes until the carrots are fork tender. The liquid should be almost all used up at this point, if not cook out further and if the carrots aren’t quite tender don’t be afraid to add another splash of water. 3. Add the remaining butter and parsley, toss through until the butter is melted and all the carrots are coated.