ingredients
serves 6
2 1/2 pound old carrots, scraped
1 onion, finely chopped
salt
1 1/2 tablespoons sugar
5 tablespoons butter
4 tablespoons beef stock
freshly ground black pepper
method
1. Cut each carrot lengthwise into four pieces. Pare away hard yellow core. Cut into 1 inch lengths.
2. Melt the butter in a heavy-bottomed pan. Add the onions, cover and fry over a low heat for 15 minutes. Shake the pan occasionally to prevent the onions sticking to the bottom.
3. Meanwhile bring to the boil 3 3/4 cups water. Add the salt and sugar. Add the carrots, cover and lower heat.
4. Cook for 5 - 6 minutes.
5. Drain the carrots. Add the carrots to the onions and mix together. Add the stock. Cook uncovered until the stock has nearly all disappeared.
6. To serve, transfer to a warm serving dish and grind over a generous quantity of black pepper.
