Instructions: Scrub the carrots, peel and finely chop the onion, and peel and crush the garlic.

Melt the butter in a heavy-based pan then add the onions and garlic; cook them gently for 4-5 minutes to soften them.

Add the carrots and cook them slowly for 8-10 minutes until just cooked. Add 1-2 tbsp vegetable stock if needed to prevent the carrots catching.

Add the fresh herbs, shake the pan to coat the carrots evenly, then season with salt and pepper.

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