- 600g baby carrot
- 1½ tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 tbsp orange juice
- handful parsley leaves, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.
Make the dish up to a day ahead, tip into the serving dish and chill. Reheat in the microwave in a covered dish for 3-4 mins on High.