Buttery caraway carrots
- Preparation and cooking time
A saintly addition to the Christmas dinner or Sunday roast! Low fat and one of your 5-a-day
- STEP 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.
- STEP 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.
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.