In message >, The Reid
> writes
>Following up to sarah
>
>>I agree about the problem of sweetness in veg, although I find parsnips
>>bearable: I think the parsnip flavour is sufficiently strong to mute the
>>sweetness. Cooked carrots are definitely too sweet, especially if
>>additional sugar is added.
>
>Why would anybody add sugar to carrots?
>
To caramelize them. No-one here likes that, so I don't bother.

--
June Hughes