Side dishes · Serves 2
Carrots with thyme
A simple side dish, finished with a brief browning.
Recipe suggestion: quantities are indicative.
Start cooking ↓Preparation
- Slice the carrots into even rounds.
- Put them in a pan with a little water and a pinch of salt. Cover and cook until tender.
- Uncover and let the water evaporate. Add the ghee and the thyme leaves.
- Let them brown, turning the rounds when the first side takes on colour.
In the kitchen
Cut the rounds to the same thickness so that they cook evenly.
The move that makes the difference
Let the water evaporate first
Soften the carrots with a little water. Add the ghee once the water has evaporated, to move on to browning.
