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    Chantenay Carrots with Fennel and Lemon Butter

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    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


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


    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.

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    Cook's tips

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


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