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Ingredients 1 Tb Vegetable oil 1kg carrots, cut into 2cm lengths, cut in half lenghtwise if the carrot is very thick. 2 Tb red wine vinegar 1 C chicken stock or water 1/2 C honey Salt and pepper 2 Tb butter |
Method
In a large pan heat oil over a medium heat and cook carrots for 2 minutes, until they begin to brown. |