Baby Carrotts with Parsley Chiffonade

Time: 20 mins
Effort: 1 / Easy

10 -20 Baby carrots, washed but not peeled leaving heads on
2 cups water
1 tbsp butter
1.3 cup fresh curley parsley well washed
Salt to taste
1 tsp fine cane sugar
1 tsp Balsamic vinegar

In a medium size pot with steamer basket, add water and carrotts. Steam until tender but crisp. Remove from heat and drain out water, setting carrotts aside. Add butter and carrotts (to the same pot) and saute until golden, meanwhile chop parsley until very fine (Chiffonade). Add vinegar, sugar and salt to the carrotts and saute until some of the vinegar has evaporated. Mix in the parsley and serve immediately. Yummy !

Bon Appetit !