Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 bunch carrot (s)
- 100 ml vegetable stock
- 100 g butter
- 0.5 teaspoon ½ sugar
- salt and pepper
- 50 g pine nuts
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Peel the carrots, leaving some of the green (approx. 2 cm above the carrot) for visual reasons. Do not cut into pieces, leave whole.
- Wash the carrots and toss them dripping wet in 25 g butter. Bring the broth to the boil, cover and simmer over low heat for 12-15 minutes.
- Finely chop the parsley. Peel one half of the lemon thinly and cut it into zest, cut the other half of the lemon into wedges.
- Roast the pine nuts in 75 g butter until golden. Add parsley and lemon zest, season with salt and pepper.
- Serve the drained carrots with the butter and garnish with lemon wedges.
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