- 450g carrots, peeled and cut into julienne strips
- 2 tbsp vegan butter
- 2 tbsp fresh parsley, chopped
- Bring a pan of water to the boil, then add the carrots.
- Let them cook for around 4-5 minutes. They should be cooked through but not overly soft.
- Drain them, then let the butter melt over them, and stir in the parsley.
This recipe is part of our Traditional British Christmas Recipes booklet that you can download for free here: