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Sweet carrots

  • 100 g (90 ml) butter
  • 70 g (90 ml) sugar
  • 500 g baby carrots, peeled
  • pinch of salt

Melt butter and sugar in a saucepan over medium heat, while stirring. Let the sugar dissolve and caramelise. The colour must be similar to that of store-bought caramel. Add carrots and season with salt. The caramel sauce wil become slightly hard, but this is fine. Put on the lid and let it boil until the caramel becomes soft again. Then boil uncovered until the carrots are soft and caramelised.