Sautéed carrots with orange & mint

Instructions

1. Peel and cut 450g carrots on an angle into 5mm-thick
2. slices. Melt 15g butter in a frying pan set over a medium
3. heat, add the carrots, season to taste and cook, stirring
4. often, for 5 minutes until crisp-tender. From 1 orange, grate
5. ½ teaspoon zest and squeeze 4 tablespoons juice. Stir the
6. juice into the carrots along with 2 tablespoons water. Cover
7. and continue to cook for 3 minutes until the carrots are
8. tender, adding a splash more water if the carrots are dry.
9. Stir in 2 tablespoons chopped fresh mint and the orange
10. zest, and serve.