Carrots with Rosemary

Simply cut as many carrots as you need into julienne strips and place them in a shallow pan with 50-100ml water.  Top with 6-8 knobs of butter and sprinkle generously with dried rosemary, 1 teaspoon brown sugar and a pinch of salt.  Cover and cook gently until the carrots are soft (around 20 minutes).

Una Stubbs Carrots (steamed in butter and rosemary)Una Stubbs Carrots (steamed in butter and rosemary) Una Stubbs Carrots (steamed in butter and rosemary), cover photoUna Stubbs Carrots (steamed in butter and rosemary)

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