Buttered carrots recipe

To prepare the buttered carrots, first peel and slice the carrots. In my opinion, it is best if the carrots are not sliced too thinly - this gives them a bit more bite and improves the texture of the finished dish.

Bring enough water to the boil in a large pan and add salt before adding the carrots. Cook the carrots for about 10 minutes until they are just soft enough to prick but still have some bite. Drain the carrots before they become too soft.

In the empty pan you have just used, melt the butter over a medium heat. Then add the sugar and allow to caramelize briefly. The sugar should not get too dark, otherwise it could taste bitter.

Put the drained carrots back into the pan and mix thoroughly with the butter and sugar mixture. The carrots should now be slightly shiny and the sweet aroma of the butter and sugar should fill the room. Leave the carrots on a low heat for a few more minutes to allow the flavors to fully develop.

Season the buttered carrots with salt and pepper and sprinkle with freshly chopped parsley to serve. Perfect as a side dish to the main course.