Carrots with Herbs


2lb/1000 g carrots
2 onions
1 1/2 oz/50g unsalted butter
freshly ground pepper
1 tsp sugar
1 little dried mint
9fl oz/250 ml stock
2 tbsp chopped parsley
1 tbsp chervil
Cooking time about 30 minutes
Approx 200 kcal = 837 kj


Scrape the carrots, wsah thouroughly and slice thinly. Cut the onions into rings and put them in the moistened RÖMERTOPF, together with the carrots. Sprinkle with salt, pepper, sugar and half of the butter, cut into small cubes. Finally sprinkle the mint on top. Pour in the stock and close the lid. When the carrots are cooked, adjust the seasoning with salt and pepper, and a little sugar, if required. Add the finishing touch by stirring in the remaining butter and the fresh herbs.

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