Summary

Ingredients

• 400 g carrots (mini carrots)
• 30 g butter
• Sauce (carrot sauce) recipe in my profile

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Instructions

1. Cut off the greens from the carrots (leave 2 cm), peel the carrots and cook in boiling water for 15 minutes. Drain the carrots.
2. Melt the butter in the same saucepan, add the carrots and sauté in the butter for 5 minutes while turning. Arrange and serve with the carrot sauce.