Buttery caraway carrots

Buttery caraway carrots

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

A saintly addition to the Christmas dinner or Sunday roast! Low fat and one of your 5-a-day

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
0
protein
1g
carbs
10g
fat
3g
saturates
2g
fibre
2g
sugar
9g
salt
0.11g

Ingredients

  • 1kg carrots (about 8 medium-size)
  • 25g butter
  • 1 tsp caraway seed
  • small handful chopped parsley

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Method

  1. Peel the carrots and trim off the ends. Cut in half lengthways, then cut on the diagonal into slices about ½cm thick. Place the carrots in a steamer basket and steam for 5-7 mins until softened, or place in a heatproof bowl with a little water and microwave on High for 3-5 mins.
  2. To finish the dish, gently heat the butter in a frying pan. Tip in the caraway seeds and cook for 30 secs until they start sizzling. Add the carrots and stir into the butter until glossy and heated through, about 3 mins. Toss through the parsley and serve.

Recipe from Good Food magazine, December 2007

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Comments

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goodfoodcam's picture
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We found the Caraway seeds quite sharp and unpleasant to eat... Perhaps they could do with being ground first? Anyway, unlikely to try this again...

dutes8080's picture
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Served with Christmas day Gressingham Duck (amongst other things) prepped as directed Christmas Eve and all disappeared quickly on Christmas Day. Proved a simple but tasty accompaniment.

11sk11's picture
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such a simple way to make carrots more interesting. made this christmas eve and reheated for christmas dinner. saved loads of time

tayyaba_k's picture

luved it! mwah!

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