- Ready In:
- 1 lb carrot, thinly sliced.
- 1 ounce butter
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- 1 tablespoon chopped parsley
- Put carrots into saucepan with water to cover add half of the butter the salt and the lemon.
- Cover,simmer gently for 15-20 minutes or until tender and liquid has evaporated.
- Stir in remaining butter and sprinkle with parsley to serve.
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