Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

225 g Carrots; trimmed
- (sliced on the diagonal
- 0.5 cm (1/4 inch) thick)
25 g Unsalted butter*
150 ml Vegetable stock
1/2 ts Sugar
1 ts Fresh minced parsley
1 ts Fresh dill, finely chopped
Salt and pepper

*(Vegans use vegan margarine or oil instead of butter)

A classic way of cooking carrots, particulary good in summer using
fresh baby carrots and parsley from the garden.

Cook the carrots in boiling salted water for 5 minutes, or until they
are just tender. Drain them in a colander, and refresh them under
running cold water. In a frying-pan toss the carrots in the butter
over moderate heat until they are well coated. Add the stock, sugar,
and salt and pepper to taste, and cook the mixture over a moderately
high heat, tossing the carrots, until the liquid is reduced to a
glaze. Stir in the parsley and the dill. Serve hot.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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