These WW1 era sweet sautéed carrots make a lovely little side dish for a variety of entrees!
Original Recipe: 'Sautéd Carrots' (Book 3, 1914)
Speed: 15 mins. | Serves: 2
300g baby carrots
2 'nutmeg sized' pieces of butter
1 tsp. sugar
Juice of half a lemon
A little finely chopped parsley
1. Clean the carrots and then place in a saucepan with sufficient water to cover them.
2. Add to the saucepan a 'nutmeg sized' piece of butter and sugar.
3. Cook on a medium heat until soft and slightly browned in the butter (about 10 minutes).
4. Add the parsley, lemon juice and the rest of the butter. Toss this together and serve 'very hot'.
Original Recipe for 'Sautéd Carrots'
'BOOK 3': A Second Dudley Book of Recipes (1914)
Collected and Arranged By: Georgina Ward, Countess of Dudley
Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.)