zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chantenay Carrots with Fennel and Lemon Butter

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chantenay Carrots with Fennel and Lemon Butter

    The sweetness of Chantenay carrots and the slight bitterness of fennel seeds and lemon zest complement each other well. We have dry-toasted the fennel seeds to give them a wonderful nutty quality with lots of crunch.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 8

    Ingredients

    • 3 x 500g packs Chantenay carrots
    • 1-2 tbsp fennel seeds
    • 75g butter
    • Zest of 3 unwaxed lemons

    Method

    1. Trim the tops of the carrots, scrub well and cook for 10-15 minutes in simmering water until just tender.
    2. Using a pestle and mortar, crush the fennel seeds, roughly. Set a large frying pan or wok over a high heat. Add the fennel seeds and cook for 1-2 minutes, stirring frequently, until they become light brown and aromatic.
    3. Add the butter and lemon zest to the pan and cook for about 1 minute until melted and frothing. Add the carrots and toss them in the flavoured butter until well coated. Season and serve immediately.

    Your recipe note

    Edit your recipe note

    Cook's tips

    This accompaniment is undoubtedly best cooked and eaten fresh. However, it can be prepared in advance and reheated.

    Comments

    Average user rating

    0 stars