Carrot ribbon salad

Serves 6

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• 500g carrots, peeled
• 30 ml (2 tbsp.) butter
• 15 ml (1 tbsp.) honey
• 45 ml (3 tbsp.) parsley, chopped
• Salt and ground black pepper

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1 Peel the carrots with a vegetable peeler into ribbons. Blanch for 30 seconds in boiling water. Drain and spoon into a serving dish.

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2 Melt the butter and honey in the microwave. Spoon over the carrots, add the parsley and mix together. Season to taste. Serve immediately.

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More ideas

– You can also peel zucchinis into ribbons.

– Add the squeezed juice and zest of 1 orange to make a nice variation.

– To save time you can buy peeled baby carrots and prepare it the same way.