500g mixture of baby carrots
large knob lactose/dairy free butter
330ml/12fl oz root beer
pinch of caster sugar
Peel or scrape the carrots thinly, trim the top and tail, as shown.
Simmer in salted water for a few minutes until al dente.
Drain, run under the cold tap to halt cooking, then drain again thoroughly.
Put the carrots into a saucepan with the lactose/dairy free butter, and enough ginger beer to come about halfway up the carrots.
Sprinkle over a little caster sugar and season with salt.
Bring up to the boil, stirring occasionally, then boil until the root beer has more or less all boiled away, leaving the carrots glazed with a sweet, buttery gingery glaze.
Taste and add more salt if needed.
Recipe adapted from: Good Food