Carrot vegetables

Ingredients for 5 servings:

• 1 kg carrot(s)
• 1 tbsp butter
• 3 tbsp sunflower oil or rapeseed oil
• n. B. water
• Salt
• Agave syrup or sugar
• ½ bunch parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

like grandma’s

Peel the carrots and remove the stems. Then cut into thin slices, about 2 mm thick. You can also use a food processor. Heat the butter and mix it with the oil. Sauté the carrots, first without water and then for about 1 minute with just enough water to prevent them from burning. You can also sauté the carrots with diced onions before adding the water. Sauté the carrots until they are soft but still firm to the bite. This will take up to 20 minutes, depending on the quantity and thickness of the carrot slices. In the meantime, wash and chop the parsley. Finally, season with agave syrup (sugar can also be used) and salt, and add the chopped parsley.