A different way to serve carrots from the Women’s Weekly Original Cookbook.
- 500g carrots, peeled and sliced (1cm thick)
- 60g butter
- 1 teaspoon sugar
- parsley, chopped
Cook carrots in pan with sugar, salt, pepper and butter barely cover with water. Cook quickly, turning ocassionaly, until all the water has evaporated and the carrots are tender, and lightly coated in butter. Sprinkle with parsley. Serve.