Carrots vichy (2)
Instructions
Check carrots at the ends, carrots, wash them and cut them into thin slices.
In a pan melt the butter in a little oil, add the carrots, cover with water and add salt.
Cook in covered container, stirring occasionally, for 1 hour.
Halfway through the cooking cover of white wine.
Towards the end add chopped parsley.
The carrots will be tender and the sauce very restricted.
Serve hot.
Ingredients and dosing for 4 persons
- 1000 g of small carrots
- 60 g of butter
- 3 tablespoons of olive oil extra virgin
- 1 tablespoon of chopped parsley
- 1/2 cup of white wine
- Salt