wrap the carrots in tin foil, add butter and loads of thyme and let the flavour infuse
------------
from elsewhere...
I roast chanterey carrots in tin foil with butter, a sprinkling of sugar & a dash of white wine vinegar for about 1 and a half hours. I can assure you, theyre beaut!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment