Scrub the small spring carrots or large carrots, quartered, and trim the tops. Tip them into a wide, shallow pan with 600ml water to barely cover and add the white sugar, butter and salt. Cover with a tight lid and simmer until just tender, about 15-20 mins.

Uncover, increase the heat and boil rapidly to reduce the liquid, shaking the pan now and then. Allow to colour slightly here and there. Add the chopped tarragon and chives, toss and serve.