Brecon ‘Vichy’ carrots
Ingredients
- baby chantenay carrots
- half a cup of sugar
- 1 pack of salted butter
- sparkling water
Method
- Quickly peel carrots and leave ends on.
- Pop into saucepan with sugar and butter and leave to cook until softened.
Recipe by Colleen Ramsey (Nadolig Colleen Ramsey).
Instagram: @colleen_ramsey
Twitter: @_C_Ramsey
Gofynnwn yn garedig i chi feddwl am yr amgylchedd cyn i chi brintio.
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