Creamy carrots with lemon and parsley: the easy recipe

Peel and wash the carrots thoroughly. If they are young vegetables, it’s better to wash them without removing the skin, which contains most of the vitamins. Cut the vegetables (into slanted pieces, rounds, balls with a scoop, olives... your choice). Wash them quickly for a second time.

Put them in a pot and cover with water just to the top. Add the cut-up butter. Add salt and sugar.

Bring to a boil, then cover the pot with a sheet of parchment paper of the same size as the pot to slow down the evaporation of water and ensure even cooking of the vegetables.

Cook gently until all the water has evaporated, watching carefully to ensure the vegetables do not caramelize. The butter and sugar will then form a shiny syrup that coats the vegetables. If the vegetables are not cooked and there is not enough water, add a little boiling water. If the vegetables are cooked and there is too much water, carefully remove the vegetables, reduce the heat, and return the vegetables to glaze them.

Gently stir the pot in a circular motion to evenly coat the vegetables. They should be covered with a uniform and shiny layer.

To finish, add the cream and let it cook for a few minutes to just combine it. Add a few drops of lemon juice. Remove from heat and keep warm.