A side dish with carrots cooked in butter, brown sugar and thyme.
Peel the carrots and slice on an angle of 45' into 3mm thick slices. Put the carrots into a saucepan, add the butter, sugar and thyme. Bring to the boil, reduce the heat and simmer for 3 minutes.
«Once you remove the carrots reduce the cooking liquor down to a syrup and glaze the carrots with it just before serving.»