Technical Stages :

• Peel the carrots and cut them in thin slices.
• In a skillet, spread them without overlapping. Cover with cold water.
• Sprinkle with sugar and 1 tablespoon salt.
• Add 40 g butter (approximately) cut in small pieces.
• Put to a boil, then reduce the heat. Put a sheet of baking paper the size of the skillet on top of the carrots. Cook over very low heat until all the water is gone.
• Check if it is cooked with the tip of a knife.
• Mix gently the carrots to coat them with the juice.
• Chop the parsley and sprinkle it on the carrots.
• SLIM TIPS:
• Thsi recipe is rich in antioxyde vitamins: carotens from the carrots, vitamin C from the parsley.