Ingredients – for four
- 0.5kgs young carrots
- 3 tablespoons olive oil
- 1 teaspoon chopped garlic
- 2 tablespoons chopped parsley
- salt and pepper
- 2 tablespoons capers
Peel carrots and wash. If large cut down to finger size.
Chose large pan, cook the garlic in the olive oil at medium heat until the garlic is pale gold; add the carrots and parsley and toss; add 0.25 cup of water and eveaporate; repeat until the carrots are tender but firm when prodded with a fork (20-30 mins).
Boil away any remaining water and let the carrots brown a little, add pepper and capers and toss again, correct for salt.