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500g carrots
sea salt, to taste
1 teaspoon caster sugar
1 tablespoon unsalted butter
1 tablespoon finely cut parsley
Grandma's carrots were very tasty and that was what mattered most to her, tasty and healthy was her motto. Not trendy carrots like we eat today, all the same size and with top and bottom intact, even some green shoots on top. But would you prefer your carrots to look trendy? That's fine, they are cooked in the same way. Only if the carrots are very thick, like ours, you might have to cook them a little longer, but we'll see!
How to cook grandma's carrots
Cut off the top and bottom.
Peel the carrots.
Rinse them with cold water.
Put them 2/3 under water.
Add the salt and sugar.
Put the lid on the pan and bring to a boil.
Let the carrots simmer until cooked.
Carrots are usually cooked in 20 minutes but if they are large and thick they may need a few minutes more!
Toss the carrots with the blob of butter.
Sprinkle finely cut parsley over the carrots and enjoy!
Tomorrow the final part of this menu, braised codfish in a butter sauce