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Carottes Vichy


Serves four.

800 g carrots (small and young if possible)
80 g butter
A little salt
Fresh chopped parsley to decorate

Scrub or peel the carrots and dry them on a tea towel. If they are small, leave them whole, if not, cut them into batons or rounds. Heat the butter in a large frying pan and toss in the carrots. Sauté them over a high heat till they are slightly golden all over, but do not allow them to stick to the pan. Turn the heat right down, add a little salt, put a lid on the pan and cook for a further 10 - 15 minutes or until the carrots are tender, shaking the pan from time to time. Serve hot, sprinkled with fresh parsley.




STACKS, The Art of Vertical Food

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