Garlic and Parsley Carrots

Number of Portions


- 1.2 kg carrots, cut into thin sticks
- 12 tbsp water
- 1 tsp Garlic Granules
- 2 tsp Premium Parsley
- knob of butter


In a wok or large frying pan heat the carrots with 4 tbs water. Once simmering reduce the heat and continue to cook for 6 minutes.

Add the remaining 1 tbs water, Schwartz for Chef Garlic Granules, Premium Parsley and a knob of butter. Mix until the butter has melted and all the carrots are well coated.

Products used in this recipe: