Make the herby mustard butter a few days ahead, then microwave your carrots on the day for a speedy vegetarian side. It's the perfect dish for Christmas dinner or a Sunday roast
Nutrition and extra info
- Gluten-free
- Vegetarian
Nutrition: Per serving
- kcal115
- fat9g
- saturates5g
- carbs7g
- sugars7g
- fibre3g
- protein1g
- salt0.3g
Ingredients
- 80g butter, softened
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp finely chopped tarragon
Tarragon
ta-ra-gonA popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 1½ tbsp finely chopped parsley
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ tbsp wholegrain mustard
Mustard
muss-tardA condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 1kg baby carrots
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
Method
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.
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.
Comments, questions and tips