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Small carrots - 700 g (trimmed)
Water - 150 ml
Butter - 25 g
Sugar - 1 tsp
Parsley - 1 tbsp (chopped)


  • Put the carrots into a saucepan with the water, butter, sugar and salt and pepper to taste.
  • Cut out a circle of grease-proof paper to fit inside the saucepan. Grease the paper with a teaspoon of butter and place, greased side down, over the carrots.
  • Cover the saucepan with a tight-fitting lid and simmer for 20 minutes. 
  • Turn the carrots out into a serving dish, Sprinkle with the parsley and serve.  
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