Dutch Carrots with Edible Flowers


Easy and super tasty!


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


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.