Butter carrots

Ingredients for 2 servings:

• 10 carrots
• 2 tbsp butter
• salt and pepper
• 1 tbsp sugar
• 200 ml vegetable stock
• 2 dashes lemon juice
• 4 stalks of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Clean and peel the carrots, and cut them into slices or sticks. Briefly fry them in hot butter over medium heat and season with salt, pepper, and sugar. Mix well or toss to coat and allow to caramelize slightly. Pour in the stock and season with lemon juice. Cover and simmer over low heat for 4-5 minutes until tender. Rinse the parsley, shake dry, pick off the leaves, and finely slice them. If necessary, let the liquid from the carrots evaporate uncovered, sprinkle with the parsley, and serve as a side dish, seasoned to taste. Note: Carrots are full of fiber, one example of which is pectin, which keeps us full for a long time and is good for digestion. The plant pigment beta-carotene gives the carrots a beautiful orange color and gives us a fresh complexion. This precursor to vitamin A can only be absorbed with fat, so it’s important not to omit the butter when preparing the dish.