Buttery caraway carrots

Recipe uploaded by

Emma Lewis

2 ratings

Recipe by Emma Lewis

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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.

Get ahead

Cook the carrots up to 2 days in advance, leave to cool, then cover and put in the fridge. Reheat in pan, then finish with the butter and caraway seeds, as above, just before serving.

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  02 January 2008

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Ingredients

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

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Difficulty and servings

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian, Low-fat

Source of beta-carotene, 1 of 5-a-day

Ingredients

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

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