Creamy Carrots

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 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

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 a little golden, then pour in the cream. Let the cream bubble up and reduce a little, then serve hot.