350g baby chantenay carrots
good pinch Maldon salt
1 tbsp caster sugar
zest of half an orange
freshly ground pepper
a few sprigs of tarragon or a star anise
Put the carrots into a pan and add enough cold water to just cover.
Add the butter, salt, tarragon/start anise, orange zest and sugar and bring to a boil over a high heat for about 15 minutes, or until tender to the point of a knife. The point is to boil off as much o the water as possible leaving the butter glaze on the carrots
Drain off any excess liquid and serve.