Butter and Parsley Carrots

Butter and Parsley Carrots


3 people made this

About this recipe: Don't be afraid to cut your carrots into thick slices. They have a better texture and by adding a little butter, sugar and salt - the whole family will eat them. I've included pressure cooker notes to use, if you prefer.


Serves: 4 

  • 500g carrots, peeled
  • pinch of sugar
  • pinch of salt
  • 1 teaspoon freshly chopped parsley
  • 1 or 2 tablespoons of butter

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Slice the carrots into thick 2cm slices. Cover with water and boil for 10-15 minutes.
  2. Sprinkle with sugar, salt and chopped parsley. Add the butter and allow it to melt over the carrots, serve immediately.

Pressure cooker notes:

Pour 4 tablespoons of water into pressure cooker. Add thickly chopped carrots. Cook for 20 minutes after it starts whistling. Remove from heat and cool for 15 minutes. Be careful when you open the pressure cooker.

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