- 2 dozen baby carrots
2 dozen shallots
125g – 4 oz sugar
125g – 4 oz butter
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
In separate pans boil the carrots and onions for around 10 minutes until tender. Drain and cool slightly, then peel the onions.
In another pan gently heat the water and sugar, stirring all the time until the sugar is dissolved. Boil rapidly until the bubbles subside and you are left with a golden-brown syrup. Add the butter until smooth then add the lemon juice and sir again until smooth.
Add the carrots and onions and toss until evenly coated. Place on a serving dish and sprinkle with chopped parsley.