1 tablespoon butter
600g (1lb 6 oz) baby carrots
75ml (2 4.1 fl oz) vegetable broth (or chicken stock for non-vegetarians)
Peel and juice of 1 small orange
1 tablespoon of poppy seeds
Salt and freshly ground pepper
1st Melt the butter in a large saucepan. Add the carrots and cook stirring 1-2 minutes. Pour in broth, orange zest and juice and bring to a boil and then cover the heat to its lowest setting.
2nd Cook for 10-15 minutes or until carrots are just tender. Remove the carrots and transfer to a warm platter. Increase the heat and cook quickly for 2-3 minutes. Pour the liquid over the carrots, sprinkle over the poppy seeds and serve.