Cook the carrots up to 2 days in advance, leave
to cool, then cover and put in the fridge. Reheat in
pan, then finish with the butter and caraway seeds,
as above, just before serving.
Peel the carrots and trim off the ends. Cut in half lengthways, then cut on the diagonal into slices about ½cm thick.
Place the carrots in a steamer basket and steam for 5-7 mins until softened, or place in a heatproof bowl with a little water and microwave on High for 3-5 mins.
To finish the dish, gently heat the butter in a frying pan. Tip in the caraway seeds and cook for 30 secs until they start sizzling. Add the carrots and stir into the butter until glossy and heated through, about 3 mins. Toss through the parsley and serve.