Summary

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)

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Instructions

1. Peel the carrots, leaving some of the green (approx. 2 cm above the carrot) for visual reasons. Do not cut into pieces, leave whole.
2. 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.
3. 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.
4. Roast the pine nuts in 75 g butter until golden. Add parsley and lemon zest, season with salt and pepper.
5. Serve the drained carrots with the butter and garnish with lemon wedges.