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Creamy Carrots
- Serves
4
- Difficulty
Easy
By Tessa Kiros
Published 2010
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.
Ingredients
1 kg 2 lb 4 oz 1
Method
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
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