Buttered carrots

Buttered carrots

By Jeremy Lee
  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 5 mins Cook: 25 mins

Easy

Serves 6
Braise your new-season vegetables in rich butter with a sprinkle of sugar to bring out the sweetness

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal51
  • fat1g
  • saturates1g
  • carbs9g
  • sugars8g
  • fibre4g
  • protein1g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 800g new-season carrot with green tops attached
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tsp caster sugar
  • knob of butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

Method

  1. Place the carrots in a wide, shallow pan, add just enough water to cover them, then add the sugar and butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through – they should be glazed and shiny. Season and serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?