Buttered carrots with peas (Mrkev s hráškem)

1. Peel the carrots and cut into 5 mm dice or rounds.

2. Melt two-thirds of the butter in a pan, add the carrots and cook, stirring, for 3-4 minutes.

3. Pour in the water, add the salt and sugar, cover and cook for 8-10 minutes until the carrots are almost tender.

4. Add the peas (straight from frozen if using frozen) and cook for another 5 minutes.

5. Work the remaining butter with the flour, add to the vegetables and cook, stirring, for 2 minutes until the liquid thickens to a silky glaze; stir in the finely chopped parsley.

6. Serve as a side with schnitzel, roast chicken or meatballs, and new potatoes.

Tip: This is the classic side vegetable of Czech school canteens and Sunday lunches; if the carrots and peas are young and very sweet, you can leave out the sugar.