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Ingredients
- 6 to 8 young carrots
- 2 Tbsp. butter
- 1/2 c. water
- pinch of salt
- nutmeg
- parsley
Method
- Peel carrots and cut into thin slices.
- Put into saucepan together with butter, water and salt.
- Cover and simmer over very low heat for 20 to 25 minutes.
- Liquid should almost be evaporated.
- Sprinkle with nutmeg and chopped parsley.
- Serves 4.