Method :
- 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.
- Melt the butter in the same pan
and add the sugar.
- Return the carrots to the pan and
toss until the carrots start to color a little.
- Add the chopped parsley and lemon
juice, and toss together until the carrots are well coated.
- Serve immediately.
Serves 6
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