- Cook Time: 15 minutes
- Prep Time: 5 minutes
- Effort: easy
- 350 g chantenay carrots
- 25 g butter
- 1 large pinches salt
- 3 tbsp caster sugar
- 1 handfuls chervil, roughly chopped
1. Put the carrots into a pan and add enough cold water to just cover.
2. Add the butter, salt and sugar and bring to a rapid boil for about 10 minutes, or until tender to the point of a knife. Stir in the chervil and black pepper.
3. Drain off any excess liquid and serve.
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