Carrots with Rosemary

Serving: 4
  • 750 g carrots, cut into thin batons
  • 300 ml vegetable stock
  • Olive oil, for drizzling
  • 1 tsp chopped fresh rosemary
  • Salt and pepper
Utensils: Saucepan, lid
  • Put the carrots and stock into a saucepan, bring to boil over a medium heat, then cover and simmer for about 15 minutes
  • Remove the lid and season with salt and pepper to taste
  • If the mixture is too runny, continue cooking until it has reduced to the desired consistency
  • Drizzle with olive oil, sprinkle with the rosemary and cook for a few minutes more
  • Transfer to a warm serving dish