• STEP 1

    Mash the butter in a bowl with the tarragon, parsley and mustard, as well as some seasoning. Cover and chill until needed. Can be made up to three days ahead.

  • STEP 2

    Trim the long green tops off the carrots and wash under cold running water, scrubbing them with a clean scourer to get rid of any dirt. Halve the carrots lengthways so they're all the same size, and put in a large, microwave-proof bowl with 3 tbsp water. Cover the carrots with a microwaveable plate or lid and heat on full power for 8-10 mins until just tender. Drain, then toss with the herby butter and serve straightaway.


If you don’t have a microwave, steam the carrots for 10-12 mins until tender, then toss with the butter in a warm serving bowl.

Recipe from Good Food magazine, November 2019

Goes well with

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