• 40g butter, softened
  • 1 tbsp runny honey (heather honey works well)
  • 1 tsp crushed fennel seeds
  • 600g baby carrots (Chantenay), large ones halved
  • ½ bunch of parsley, finely chopped


  • STEP 1

    Mash the butter in a bowl with the honey and fennel seeds. Cover and chill until needed. Can be prepared up to three days ahead.

  • STEP 2

    Trim the tops off the carrots and wash under cold running water, scrubbing them with a clean scourer to get rid of any dirt. Put the carrots in a large, microwave-proof bowl with 2 tsp water. Cover the carrots with a microwaveable plate or lid and heat on full power for 5-6 mins until just tender. Drain, then toss with the honey and fennel butter and parsley. Taste for seasoning and serve.

Recipe from Good Food magazine, Christmas 2020

Goes well with


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