1 kg (2 lb) Carrots, thinly sliced
250 ml (8 fl oz) 1 cup Water
50 g (2 oz) 4 Tbs Butter
2 Tbs Sugar
1/2 tsp Salt
2 Tbs Chopped parsley
250 ml (8 fl oz) 1 cup Water
50 g (2 oz) 4 Tbs Butter
2 Tbs Sugar
1/2 tsp Salt
2 Tbs Chopped parsley
method
1. Put all the ingredients, except the parsley, into a saucepan and bring to the boil. Simmer, uncovered, for 15 minutes, or until the carrots are tender and the liquid has evaporated, shaking the pan frequently so that the carrots are thoroughly glazed.
2. Transfer to a warmed serving dish and sprinkle over the parsley. Serve at once.
2. Transfer to a warmed serving dish and sprinkle over the parsley. Serve at once.
serving amount
4 - 6 servings
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