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 Carrots Vichy
400grm whole baby carrots or large cut into batons
30grm butter
3tbs soft brown sugar
1tsp Salt
2 good twists of black pepper
1 handful of chopped parsley

Put into a large pan and just cover with water (the French use Vichy or mineral water, but our tap water is fine).
Add the butter, sugar and salt and bring to a rapid boil, continue to boil until all the liquid has evaporated or for about 10 minutes till the carrots are cooked through.
Drain off any excess liquid and add the parsley and pepper and serve.

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