Name: Buttery caraway carrots
Cook time: 10 min
Total time: 20 min
Cuisine: British
Ingredients: 1kg carrot (about 8 medium-size); 25g butter; 1 tsp caraway seed; small handful chopped parsley

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Buttery caraway carrots

Buttery caraway carrots

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Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.4 out of 5.8 ratingsRate

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A saintly addition to the Christmas dinner or Sunday roast! Low fat and one of your 5-a-day

Easily doubled

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg carrot

(about 8 medium-size)
25g butter
1 tsp caraway seed
small handful chopped parsley

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Nutrition: per serving

kcal0
fat3g
saturates2g
carbs10g
sugars9g
fibre2g
protein1g
salt0.11g

low

Method

step 1

Peel the carrots and trim off the ends. Cut in half lengthways, then cut on the diagonal into slices about ½cm thick. Place the carrots in a steamer basket and steam for 5-7 mins until softened, or place in a heatproof bowl with a little water and microwave on High for 3-5 mins.
step 2

To finish the dish, gently heat the butter in a frying pan. Tip in the caraway seeds and cook for 30 secs until they start sizzling. Add the carrots and stir into the butter until glossy and heated through, about 3 mins. Toss through the parsley and serve.

RECIPE TIPS

GET AHEAD

Cook the carrots up to 2 days in advance, leave to cool, then cover and put in the fridge. Reheat in pan, then finish with the butter and caraway seeds, as above, just before serving.

Recipe from Good Food magazine, December 2007

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A star rating of 4.4 out of 5.8 ratings

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