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Ingredients
- 12 young carrots, sliced
- salt
- 4 Tbsp. butter
- 1 c. beef broth
- pinch of sugar
- 2 Tbsp. chopped parsley
Method
- Parboil carrots in salted water for 5 minutes; drain well. Melt 2 tablespoons butter in a saucepan.
- Add the carrots, beef broth and sugar.
- Cover and simmer until well cooked.
- Reduce the broth until practically nothing and add the remaining butter and parsley.