Carrots in Sherry

For the carrots in sherry, wash, peel and finely slice the carrots.

Wash the parsley, pluck the leaves from the stems and chop finely.

Heat the butter in a saucepan and fry the carrots in it. Add salt and continue to fry.

After about 5 minutes, deglaze with the sherry and steam until the carrots are soft.

Serve the carrots in sherry sprinkled with freshly chopped parsley.

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