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Butter carrots cooked in their own juice

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Ingredients for 2 servings:

  • 500 g carrot(s)
  • 1 tbsp butter
  • 1 tbsp honey
  • 1 tbsp crème fraîche, optional

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

delicious vegetable side dish

Peel the carrots or scrub them thoroughly with a vegetable brush. Cut into not-too-thin slices, halve them if necessary, and then slice them. Melt the butter, add the carrots and honey. Then put the lid on the pot and cook on the lowest heat. This allows the carrots to cook in their own juices, eliminating the need to add water; it’s much more flavorful. For a higher-calorie variation, stir in a spoonful of crème fraîche at the end, which also tastes delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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