Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 1 lb carrots, old or young
  • 1 oz butter
  • ½ teaspoon


Cut the cleaned carrots into thin strips. Melt the butter in a thick saucepan with a close-fitting lid. Sweat the carrots gently in the butter for about five minutes. Add salt and sugar and sprinkle on the flour, mixing it well with a wooden spoon. Then gradually add the water, clamp down the lid tightly, and leave to simmer slowly for twenty minutes. The carrots will be very tasty and covered