Ingredient:
4 carrots, sliced in rounds
¼ teaspoon salt
5 tablespoons ghee or butter
¼ cup (50 g ) firmly packed brown sugar
Method:
Cook the carrots in 2 cups (500 ml ) of boiling water for about 5
minutes,Or until they are tender. Drain the carrots, salt them and set aside. In afaying pan or skillet, melt the ghee or butter over medium carrots and toss them until they are well coated.
