1. Sweat 100 g chopped onion in 125 ml olive oil, add 1 kg sliced carrots and cook for 5 minutes.
2. Barely cover with water, add 25 ml lemon juice, 25 g chopped parsley and 1 tsp sugar, cover and cook until the liquid has almost evaporated.
3. Toss to ensure that the carrots are coated with the glaze and serve dome-shape in a vegetable dish.