CAROTTES VICHY
Method
- Scrape carrots and slice on an angle about 5mm thick
- Put the carrots in a pot with the water, butter, salt and cook for 20-25 minutes until nearly all the water has evaporated and the carrots are tender
- Add another lump of butter and shake the pan so that the carrots do not stick
- Add parsley just before serving
- If using larger, older carrots cut and cook as you did for the above recipe you may need to add a little more water
- Add a teaspoon of sugar with the final lump of butter, and let this mixture cook until it has formed a thick syrup which coats the carrots, but don’t let it turn to toffee
Comments
CARROTS: are the fundamentals to so many meals. They add sweetness, valuable vitamins and minerals and of course add colour to so many of our dishes. Try experimenting with different forms of cookery such as roasting, steaming, grating raw into salads and marinades, great in juice and of course delicious in cakes!
Thanks to WAIRUNA ORGANICS for supporting this recipe. To download a copy of this recipe click here
