Summary

Ingredients

• 750 g carrot (s)
• 40 g butter, or mararine
• 125 ml water
• a bit salt
• some sugar
• 1 teaspoon cornstarch
• 1 tablespoon water, cold to stir
• 1 tablespoon parsley, smooth, chopped

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Instructions

1. Scrape (peel) the carrots, wash them when they are still young and tender, leave them whole, otherwise cut them into slices or sticks. Melt the fat and heat the carrots in it for a short time. Then add the water, a little salt and sugar and cook the carrots over low heat for about 15 minutes (old carrots a little longer). Tie them with the mixed cornstarch, season with salt and sugar and sprinkle with parsley.