These caramelised carrots are a winner at the dinner table
BOILED, roasted or raw, the carrot is a household favourite.
With today's paper, we're giving away a free packet of Carrot Carnival Mix seeds so we thought we'd share a recipe to get your tastebuds excited for when the carrots are ready to eat.
1/2 kg mixed carrots, cut lengthways into four
30g butter, diced
1/4 cup packed brown sugar
Freshly ground salt and black pepper
Steam carrots until they're just tender. Drain well.
Heat a frying pan to medium/high heat and add carrots and butter to the pan and when they start to turn golden. Add the brown sugar, salt and pepper.
Cook for about three to five minutes or until sugar has caramelised. Serve hot.
Fun fact: The world's longest carrot was 5.84m in 2007. The world's heaviest carrot was recorded in 1998 at 9.07kg.