Carrots and Parsnips

Buttered bay and thyme carrots
1. 

large Chantenay carrots 750g, halved 
butter 50g 
bay leaves 2 
thyme 2 sprigs 
coriander seeds 5 
golden caster or demerara sugar 3 tsp 
light vegetable stock 

Put the carrots in large, wide, shallow pan with a lid with the butter, bay, thyme, coriander seeds and sugar. Add enough vegetable stock to come halfway up the carrots. Bring to a simmer, put on a lid and cook until the carrots are almost tender, about 10-12 minutes. Take off the lid, then simmer hard, turning the veg until the liquid has evaporated and the carrots are glazed.
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