Summary

Ingredients

• 500 g carrot (s), peeled, cut into 1 cm thick slices
• 60 g herb butter
• 250 g peas, frozen
• salt
• pepper
• 1 ½ tablespoon sugar
• 0.5 ½ bunch parsley, smooth, cut

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Instructions

1. Put the carrot slices in a saucepan with a finger`s breadth of water, bring to the boil, cook over low heat with the lid closed for 7-8 minutes until al dente; drain the water.
2. Melt the herb butter, add the carrots and frozen peas, heat while stirring, season with salt, pepper and sugar, fold in the parsley.