You may also like
Ingredients
- 1 kg carrots
- 40 g butter
- 2 teaspoons sugar
- 2 teaspoons finely chopped fresh parsley
- 2 teaspoons lemon juice
Method
1. Peel, trim and cut the carrots into thick matchsticks. Bring a large saucepan of water to the boil, add the carrots and cook for 3–5 minutes, or until tender. Drain well.
2. Melt the butter in the same pan and add the sugar. Return the carrots to the pan and toss until the carrots start to colour a little. Add the chopped parsley and lemon juice, and toss together until the carrots are well coated. Serve immediately.
