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    Chantenay Carrots with Sage and Lemon Butter

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    Chantenay Carrots with Sage and Lemon Butter

    These sweet baby carrots are perfectly enhanced by sage and zesty lemon. Delicious!

    • Vegetarian
    • Gluten Free
    • Nut Free
    • Preparation time: 1 minutes
    • Cooking time: 4 minutes to 5 minutes
    • Total time: 5 minutes to 6 minutes 10 minutes

    Serves: 6


    • 12 sage leaves, chopped
    • Zest and juice of 1 lemon
    • 500g Chantenay carrots, trimmed
    • 30g butter


    1. Put the chopped sage leaves into a pestle and add the lemon zest, then season. Pound the mixture with a mortar then stir in the lemon juice.
    2. Put the carrots into a pan of boiling water for 4-5 minutes, until they’re just tender but still firm.
    3. Drain the carrots and return to the hot pan. Add the butter and the lemon and sage mix and place everything into a warm dish to serve.

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