1 kg (2 lb) carrots
50 g (2 oz) butter
1 tablespoon sugar
250 ml (8 fl oz) hot vegetable stock
150 ml (1/4 pint) single cream
salt and freshly milled white pepper
2 tablespoons finely chopped parsley
50 g (2 oz) butter
1 tablespoon sugar
250 ml (8 fl oz) hot vegetable stock
150 ml (1/4 pint) single cream
salt and freshly milled white pepper
2 tablespoons finely chopped parsley
method
1. Scrub the carrots well under cold running water. Scrape or peel the carrots, wash, dry and cut into sticks about 1 cm (1/2 in) thick.
2. Melt the butter in a large saucepan and caramelise the sugar, stirring continuously. Add the carrots and stir until coated in caramel.
3. Pour the hot stock over the carrots, cover the pan and simmer for about 5 minutes.
4. Remove the lid and boil to evaporate the liquid. Stir the cream into the cooked carrots, season to taste and sprinkle with parsley.
Serve with: grilled or roast poultry or meat, grilled or poached fish, or creamed lentils and rice.
2. Melt the butter in a large saucepan and caramelise the sugar, stirring continuously. Add the carrots and stir until coated in caramel.
3. Pour the hot stock over the carrots, cover the pan and simmer for about 5 minutes.
4. Remove the lid and boil to evaporate the liquid. Stir the cream into the cooked carrots, season to taste and sprinkle with parsley.
Serve with: grilled or roast poultry or meat, grilled or poached fish, or creamed lentils and rice.
serving amount
serves 4
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