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Ingredients
Main Ingredients
- 460 g (1 lb) carrots
- 35 g (1¼
Method
- Wash the carrots and peel thinly with a potato-peeler.
- Cut them into rounds 5 mm (¼in) thick.
- Heat 25 g (1 oz) of the butter in the saucepan and cook the carrots in it until they are lightly browned.
- Add the sugar substitute, stock, salt and pepper. Cover the pan and cook over a moderate heat for twenty minutes. By the end of this time, the
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