- 800g Chantenay carrot, whiskery roots trimmed
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 85g salted butter, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1½ tsp caster sugar
- 300g fresh shelled pea (or use frozen)
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- few mint leaves (optional)
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Place the carrots in a medium-size saucepan with 125ml water, 50g butter, 1 tsp sugar and ½ tsp sea salt. Bring the liquid to a simmer, cover, then cook over a low heat for 10-12 mins, stirring occasionally. Turn the heat up, then cook, uncovered, for 10-12 mins, stirring occasionally until all the liquid evaporates and they are glossy and coated,.
Towards the end of this time, place the peas in a medium-size saucepan with remaining butter and sugar, ½ tsp salt and 50ml water. Bring this to a simmer over a high heat, then cook for several mins, stirring or tossing the peas frequently until they are tender and have turned a beautiful luscious green. Drain and combine these in a serving dish with the carrots. Tuck in a few mint leaves, if you like.