- 1kg carrot (about 8 medium-size)
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tsp caraway seed
- small handful chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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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.
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.
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.