Description
Bon Appétit
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Tenderly cooked carrots in special mineral water, sweetened and so enjoyed!
Ingredients
Units
Scale
- 3 cup (350gr) Chantenay carrots or baby carrots
- 2 tablespoon/25 gram unsalted butter
- Pinch of salt
- 3 tablespoon of caster sugar, granulated sugar, or brown sugar
- Mineral water, if available, but tap water will do to cover carrots
- 2 tablespoon finely chopped parsley or chervil
- Pinch of black pepper
Instructions
- If using Chantenay carrots, just wash them; there's no need to peel or scrape them.
- If using other carrots, if necessary wash them and slice them on the diagonal, at about 3/4 inch (1.5 centimeter) intervals or my fav is fine carrot sticks in a rectangle shape.
- Put the carrots in a pan and add enough water just to cover them.
- Add the butter, salt, and sugar and bring to a boil for about 10 minutes, or until tender to the point of a knife.
- OR cook uncovered over low heat, shaking the pan occasionally until the water is almost all gone (about 20-25 minutes)
- Stir in the herbs and the pepper, and serve
Notes
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- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: vegetable side dish
- Method: stove top
- Cuisine: French
Nutrition
- Calories: 85.65
- Sugar: 8.33
- Sodium: 77.74
- Fat: 4.01
- Saturated Fat: 2.42
- Carbohydrates: 12.6
- Fiber: 2.63
- Protein: 0.76
- Cholesterol: 10.18