Seasonal recipe No 23 – Vichy carrots

A good way of bringing out the flavour of winter carrots.

Serves 6

Preparation: 10 minutes
Cooking time: about 30 minutes

1kg carrots
50g butter
pinch of salt and black pepper
1 tsp sugar
plenty of chopped parsley
juice of 1 lemon

Peel the carrots and slice them. Put them in a saucepan with the butter, salt, pepper and sugar. Just cover with cold water and let them boil until the water has evaporated and they are tender and glazed.

Stir in masses of chopped parsley and the lemon juice to taste.

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