Carrots with Thyme

Ingredients

• 750 g young small carrots (small carrots)
• 100 g butter
• 40 g sugar
• water
• 1 pinch salt
• 2 sprigs fresh thyme

Instructions

1. 1.

   Wash the carrots, do not peel them, and cut into about 1 cm thick slices. Heat 50 g of butter in a pot, add the sugar, and continuously stir over medium heat until caramelized. Add the carrots and pour enough water to cover them. Salt, bring to a rolling boil once, then reduce heat and simmer covered until the liquid evaporates.

2. 2.

   Optionally remove the lid near the end of cooking. Remove the pot from the stove and add the remaining butter in small pieces. Gently shake the pot so that the butter blends with the syrupy fond and glazes the carrots. Pick off thyme leaves and stir them into the carrots.