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Dutch Carrots with Edible Flowers

Dutch Carrots with Edible Flowers

Antipasti

Easy and super tasty!

Ingredients:

1 bunch of Dutch carrots
50g butter
1 tablespoon brown sugar
Pinch of salt

Method:

Wash carrots and trim excess foliage, blanch carrots for 3 minutes then refresh.

In a frypan heat butter add the sugar and salt and stir until dissolved.

Toss the carrots in the butter mixture, serve with edible flowers.