Trim off the tops and tips of the carrots, wash them meticulously, then—depending on how tough their skins are—either peel or rub their skins. If using larger carrots, slice them into rounds.

Place the carrots in a braiser with the rest of the ingredients. If you are using larger, older carrots, add a pinch of caster sugar as well.

Simmer the carrots over moderate heat (the milk should bubble gently) until the carrots are perfectly tender and the milk has been complete absorbed. The milk will have turned into little flecks, which is perfectly normal. If you like, add some finely chopped fresh parsley to your braised carrots for color.