for 4 people

Carrots

1 tbsp	butter
800 g	carrots, peeled, quartered lengthwise
1	shallot, finely chopped
2 dl	vegetable bouillon
1 tsp	sugar
20 g	butter, cut into pieces
	salt and pepper to taste

How it's done

Carrots

Heat the butter in a wide pan. Add the carrots and shallot, sauté for approx. 5 mins. Pour in the stock and simmer, uncovered, for about 15 mins. until just soft and the cooking liquid has reduced. Add the sugar and butter. Glaze the carrots, swirling the pan occasionally, then season.

Show complete recipe