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Buttery caraway carrots

Buttery caraway carrots

A star rating of 4.4 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

A saintly addition to the Christmas dinner or Sunday roast! Low fat and one of your 5-a-day

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal0
fat3g
saturates2g
carbs10g
sugars9g
fibre2g
protein1g
low insalt0.11g
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Ingredients

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

Method

  • 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, December 2007

Goes well with

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Overall rating

A star rating of 4.4 out of 5.8 ratings
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