1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 1/2 lb (700 g) carrots peeled and thinly sliced
juice of 1/2 lemon
pinch of grated nutmeg
2 oz (50 g) sultanas (golden raisins)
5 fl oz (142 ml) soured cream
chopped fresh parsley to garnish
1 1/2 lb (700 g) carrots peeled and thinly sliced
juice of 1/2 lemon
pinch of grated nutmeg
2 oz (50 g) sultanas (golden raisins)
5 fl oz (142 ml) soured cream
chopped fresh parsley to garnish
method
1. Melt the butter in a pan and add the carrots. Cover and saute gently for about 20 minutes, until just tender, shaking the pan occasionally to prevent sticking.
2. Stir in the lemon juice, nutmeg, sultanas and soured cream, season to taste and heat through gently. Serve immediately, garnished with chopped parsley.
2. Stir in the lemon juice, nutmeg, sultanas and soured cream, season to taste and heat through gently. Serve immediately, garnished with chopped parsley.
serving amount
serves 4
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