for 2 person

Carrots

1 tbsp	clarified butter
400 g	carrots, quartered lengthwise, cut into sticks
½ tbsp	sugar
1 tin	white beans (Bianchi di Spagna), rinsed, drained
1 dl	vegetable bouillon
1 tbsp	butter

Dressing

½	organic lemon, grated zest and the juice
1 tbsp	coarse-grain mustard
¼ tsp	salt
a little	pepper

How it's done

Carrots

Heat the butter in a non-stick frying pan. Add the carrots, stir fry over a medium heat for approx. 5 mins. Sprinkle with sugar, stir fry for a further 3 mins. Add the beans, stock and butter, simmer for approx. 3 mins.

Dressing

Whisk the lemon zest, lemon juice and mustard in a bowl, season. Add the carrots and beans, mix.

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