Carrots Vichy

Carrots Vichy

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Carrots develop their best flavour cooked in a covered saucepan with butter, seasonings and a small amount of liquid.

Ingredients

Quantity Ingredient
500g young carrots
60g butter
1 tablespoon water
1/2 teaspoon sugar
salt
chopped parsley

Method

  1. Scrub or scrape the carrots, then cut into slices. Melt the butter in a saucepan and add the water, sugar and the carrots. Cover and cook gently until tender, turning them occasionally and taking care not to break them.
  2. Sprinkle with a little salt and parsley just before serving. The carrots may also be cut into quarters, then into lengths or, if they are small carrots, they may be used whole.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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