Oven-Baked Carrots
680g (1lb 8oz) Carrots
225g (8oz) Shallots
1 tbsp Butter
1 Lemon juice only
½ tsp Sugar
Fresh Parsley chopped
Preheat oven to 170°C: 325°F: Gas 3
Scrape the carrots.
If you're using baby ones, leave whole, or cut into even-sized pieces.
Peel the shallots, halve or quarter any large ones.
Grease an ovenproof dish generously with half the butter.
Add the carrots and shallots, lemon juice and sugar.
Dot with the remaining butter.
Cover and bake for about 45 minutes, until tender.
Taste and adjust seasoning.
Garnish with chopped parsley.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved