Summary

Ingredients

• 500 g carrot (s)
• 50 g butter
• 2 carnation (s)
• 0.5 ½ pepper (s)
• salt
• sugar
• 1 clove (s) garlic, finely chopped
• 1 bunch parsley, smooth, roughly chopped

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Instructions

1. Wash and peel the carrots, cut into very thin slices. Froth the butter in a saucepan, add the cloves. Core the pepper, cut into thin rings, add to the butter with the carrots, season with salt and season with a pinch of sugar. Stew in a closed pot for about 10 minutes. Possibly add 1 - 2 tablespoons of water. Fold in the garlic and parsley. Let it flow for a short time.
2. Goes well with bobbotie with a chutney and green beans or meat that is fried too short.