Sweet Carrots

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

Small amounts of butter and salt enhance the flavor of this side dish. If you prefer to omit them, season with a salt-free spice blend.

½ cup water

⅛ teaspoon salt

2 cups shredded carrots

1 teaspoon butter

Sugar substitute, to taste

1 teaspoon lemon juice

4 tablespoons fresh parsley, chopped

Directions at mayoclinic.org

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