1kg carrots, cut into batons
50g fine-cut marmalade
25g lactose free butter
25g caster sugar
curly-leaf parsley chopped, to serve
Put everything except the parsley in a pan and pour over 250ml water.
Simmer over a low heat for 20 mins until the liquid has evaporated and the carrots are tender and coated in a sticky glaze.
If they are still a little raw, add a splash of water and cook for a few mins more. Transfer to a serving platter and serve sprinkled with parsley.
Recipe adapted from: Good Food