750 g Carrot
60 g Butter
Black pepperfreshly ground
1 tbsp Sugar
3 tbsp Parsleyfinely chopped
Peel the carrots with a vegetable peeler. Rinse them well under cold running water. Cut into strips. If you are using smaller carrots leave them in one piece.
Add the carrots to a large pan and fill it with cold water until they are almost set. Add halve of the butter.
Cook on high heat until the water vaporizes. Season with salt and pepper, add the rest of the butter and sprinkle with sugar. Bake the carrots until they are shiny with a bright orange colour and covered in a layer of caramel.
Add parsley, mix well and serve warm.