John Myers
Young Carrots – Tender Vegetable
The perfect young carrots – tender vegetable recipe with a picture and simple step-by-step instructions.
- 1 bunch Carrots young with green
- 1 small Onion
- 1 Cuffs Parsley
- 30 g Branded butter
- 1 half a teaspoon Sugar
- 1 half a teaspoon Salt
- 2 tablespoon Water
- Cut away the cabbage from the carrots, peel the roots and then cut in half lengthways into bite-sized pieces. Peel the onion and cut into fine cubes. Wash the parsley in cold water, shake dry again thoroughly and chop finely.
- Heat the butter in a saucepan and fry the onion cubes until translucent, then add the carrots and sauté for about two minutes. Add the sugar, salt and half of the parsley with the water, put a lid on immediately and cook the vegetables for eight to 10 minutes over a mild heat. Please do not lift the lid – it is better to shake the pot halfway through.
- Before serving, season again to taste and fold in the rest of the parsley. Today I served the young carrots with a mashed potato with fried minced meatballs.
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