6 cups of grated carrot
4 tablespoons of butter
1 kg of carrots, peeled and cut into fine slices Salt to taste
6 cups of grated carrot
4 tablespoons of butter
1 kg of carrots, peeled and cut into fine slices Salt to taste
In a skillet, sauté the carrot in the butter, stirring occasionally for 1 minute
Sprinkle the breadcrumbs over the carrot, mix well, and let it caramelize
Cook, stirring occasionally, for 15 minutes or until the carrot softens and starts to caramelize
Serve warm with veal
