Skip to main content


1k small new carrots

20-30g of unsalted butter

200ml of cooking cream

2-3 tablespoons of grated Parmesan cheese

A dash of salt and freshly ground black pepper


Chop the small carrots into rings.

(Larger carrots are better chopped into cubes.)

Melt the butter in a non-stick frying pan.

Add to the carrots a little salt and cook slowly for 8-10 minutes until nearly soft but still firm

I like nearly all our vegetables “al dente”

When the carrots are “al dente” add the cream and the parmesan cheese and continue cooking 

for a few more minutes until the cream and parmesan has melted.

A lovely vegetable dish to serve with your main course.