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http://www.theheightsschool.com.au/images/pdfs/kitchengarden/carrots.pdf
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Carrots with parsley and honey
Equipment:
• Peelers
• Chopping board
• Knives
• Tablespoons
• Saucepan with lid
Ingredients:
• 9 carrots
• 3 tablespoons butter
• 3 tablespoons honey
• 3 tablespoon parsley
What to do:
• Get a pan and put a little water in the bottom and
set on the stove.
• Peel the carrots and cut off the ends.
• Cut the carrots into rounds about one cm thick and
put into pan.
• Wash and chop the parsley finely with a small sharp
knife or kitchen scissors and put into the pan with
carrot.
• Dot carrot and parsley with butter and dribble with
honey.
• Put on the lid of pan and steam over moderate heat
until tender.
• Add a touch more water if necessary to stop food
sticking to the bottom of pot.
• The butter and honey will carmelise the carrot and
it will turn a golden colour.
• Cook until tender.
• Serve whilst warm or cool.
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