Sweet red carrots

250 g red carrots
2 tbsp. butter
1 tsp. muscovado sugar
pinch of salt
1/3 cup water
Half or quarter the carrots lengthwise. Blanche them in boiling salty water for minute or two. Drain. Put them in a sauté pan with the butter, salt, sugar, and water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze.

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