Vichy Carrots

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Ingredients

  • 500 g (1 lb 2 oz) carrots
  • teaspoons sugar
  • 40 g ( oz) butter
  • tablespoons chopped parsley

Method

  1. Slice the carrots quite thinly, then put them in a deep frying pan. Cover with cold water and add ½ teaspoon salt, the sugar and butter. Simmer until the water has evaporated. Shake the pan occasionally to glaze the carrots, then add the parsley, toss together and serve.

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