Guest guest Posted March 18, 2008 Report Share Posted March 18, 2008 Carrots Vichy 20 g (3/4 oz) vegan margarine 8 teaspoons water 4 teaspoons sugar 8 dutch carrots, peeled, trimmed 8 teaspoons finely chopped fresh flat-leaf parsley 4 teaspoons finely chopped fresh dill 1. Heat margarine, water and sugar in a medium frying pan; stir over low heat until sugar dissolves. 2. Add carrots; cook, stirring occasionally, about 10 minutes or until carrots are tender and sauce has thickened slightly. 3. Serve carrots sprinkled with herbs. Quote Link to comment Share on other sites More sharing options...
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