1 kg carrots
50 grams butter
1 tablespoon sugar
250 ml hot vegetable stock
150 ml single cream
Salt and freshly milled pepper
2 tablespoons finely chopped parsley
-Scrub the carrots well under cold running water. Scrape or peel the carrots, wash, dry and cut into sticks about 1 cm thick.
-Melt the butter in a large saucepan and caramelize the sugar, stirring continuously. Add the carrots and stir until coated in caramel.
-Pour the hot stock over the carrots, cover the pan and simmer for about 5 minutes.
-Remove the lid and boil to evaporate the liquid.
-Stir the cream into the cooked carrots, season to taste and sprinkle with parsley.