Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 1 out of 4
6 Ingredients
Number of servings
4
- 300grams thin young carrots, peeled weight, cut into 1cm rounds
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1tablespoons butter
- 1/2teaspoons caster sugar
- 1 pinch nutmeg
Nutrition per serving
255kJ / 61Cal
255 Kilojoules or 61 Calories
3% of daily energy intake*
Protein
0.7grams
Fat
3.9grams
Carbs
4.4grams
Sugars
4.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The nutmeg and tiny amount of sugar really bring out the flavour of the carrots.
Method
Step 1 of 2
Cook the carrots in plenty of boiling salted water for about 7 minutes until they are quite soft. Drain well.
Step 2 of 2
Put the butter in the pan in which you cooked the carrots and allow it to melt over a low heat. Stir in the sugar and nutmeg and cook gently until the sugar dissolves. Return the carrots, season well, and turn them in the butter until well glazed.
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