Thursday, June 02, 2005

Caramelized Carrots

Fry one or two shallots shortly in a wok or similar pan in oil. Add scraped, diced carrots and cook and stir until soft and brown. Add salt and pepper and chopped parsley, if you like.

This way of cooking carrots intensifies their sweetness, and makes the sugar that my mother-in-law used to add totally superfluous!

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