Herb-buttered baby carrots
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
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
| Nutrient | Unit |
|---|---|
| kcal | 115 |
| fat | 9g |
| saturates | 5g |
| carbs | 7g |
| sugars | 7g |
| fibre | 3g |
| protein | 1g |
| salt | 0.3g |
Ingredients
- 80g butter , softened
- 1 tbsp finely chopped tarragon
- 1½ tbsp finely chopped parsley
- ½ tbsp wholegrain mustard
- 1kg baby carrots
Method
- 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.
RECIPE TIPS
STEAM THE CARROTS INSTEAD
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.
Goes well with
Recipe from Good Food magazine, November 2019
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