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.
