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Chantenay carrots vichy
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Fragrant caraway seeds take these buttery carrots to the next level. This is cooked in one pan on the hob, freeing up valuable oven space.
Serves: 6 - 8
2 tsp caraway seeds
1kg Chantenay carrots, scrubbed
50g unsalted butter
pinch caster sugar
½ x 25g pack flat leaf parsley, leaves chopped (use the stalks in the gratin)
½ lemon, juice, plus slices to serve
1. Heat a large saucepan or sauté pan; toast the caraway seeds for about 1 minute, until fragrant. Add the carrots, butter and sugar; season, then add enough water to just cover.
2. Bring to the boil and simmer briskly until all the water has evaporated, the carrots are just tender and coated in a buttery glaze (25-30 minutes). Toss through the parsley and lemon juice, then transfer to a warm dish and serve with the lemon slices.
Typical values per serving:
Per serving (6)
This recipe was first published in December 2020.