1. Cut the carrots into pieces and chop the onion.
  2. Pour a bit of cold water in the pan and add the carrots, the chopped onion, a half cube of herb stock , half a tablespoon of sugar and half a tablespoon of parsley.
  3. Cook the carrots to taste for 10 minutes to 15 minutes.
  4. Drain the cooking liquid, but leave some in the pan, and pour a dash of ginger sauce into the pan.
  5. Reduce the ginger sauce over a low heat.


Delicious with potatoes and fish!