Honeyed Carrots with Hyssop
- 500 g small carrots — thinly sliced
- 200 ml chicken or vegetable stock
- 1 tbsp honey
- 1 tbsp butter
- Salt & pepper
- 1 tbsp chopped hyssop
In a small pan combine all the ingredients except the hyssop and simmer gently over a low heat until the carrots are tender. Remove the lid after 10 minutes so that the liquid reduces to a syrupy glaze. Add the finely chopped hyssop leaves and toss together before serving.