Carrots with Caraway

Number of Portions


- 1.2 kg carrots, cut into thin sticks
- 5 tbsp water
- 2 tsp Caraway Seed
- 40 grams butter
- 2 tsp soft brown sugar
- Sea Salt to taste
- Premium Parsley


Place the carrots in a large pan with the water and Schwartz Caraway Seeds. Cover and simmer gently for about 10 minutes until the carrots are tender. Drain and return to the pan.

Add the butter sugar and salt and cook for another 5 minutes. Stir in Schwartz Premium Parsley.

Products used in this recipe: