Ingredients:
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
Preparation:
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.
