Creamy Carrots

Preparation info

  • Serves


    • Difficulty


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is a very simple carrot sauté that renders them soft and sweet and easy to eat. Make sure your carrots are bright orange and sweet to start with — the kind that you would like to eat raw. Sometimes we like these with grated parmesan sprinkled over the top and sometimes just plain.


  • 1 kg(2 lb4 oz) carrots, peeled and cut into 1 cm(½ inch rounds)
  • 30 g(1 oz) butter
  • 1–2 tablespoons chopped parsley
  • 100 ml( fl oz) pouring (single) cream


    Simmer the carrots in salted water for 10–15 minutes until they are quite soft and almost fraying on the outside, but still just a bit firm inside. Drain and put them in a large non-stick frying pan with the butter and the parsley. Sauté over medium heat until the butter starts to sizzle and turn a little golden, then pour in the cream. Let the cream bubble up and reduce a little, then serve hot.