Post by jc on Feb 3, 2008 2:43:21 GMT
Everyone loves these - once you try them, you'll have them lots:
Carrots peeled and sliced into thin fingers (decide on how many people but roughly - 10 medium carrots)
Dill seeds (though I cook them without as well)
Vegetable extract (or Marmite)
2 tablespoons of olive oil
Gently fry carrot fingers in olive oil for around 20 minutes until tender-ish
add dill seeds for 3 minutes
Melt approx large teaspoon and a half vegetable extract in 3 cups of water (add more veggie extract if it tastes weak)
Add to carrots and simmer liquid down until it half covers the carrots
Serve
Carrots peeled and sliced into thin fingers (decide on how many people but roughly - 10 medium carrots)
Dill seeds (though I cook them without as well)
Vegetable extract (or Marmite)
2 tablespoons of olive oil
Gently fry carrot fingers in olive oil for around 20 minutes until tender-ish
add dill seeds for 3 minutes
Melt approx large teaspoon and a half vegetable extract in 3 cups of water (add more veggie extract if it tastes weak)
Add to carrots and simmer liquid down until it half covers the carrots
Serve
