Rosemary carrots

Carrots taste gorgeous cooked like this. If you are feeling organised, peel and cut the carrots earlier in the day then seal in a plastic bag and chill until needed.   The parsley can also   be prepared, covered and chilled in advance.  

25g butter

3 shallots, finely diced

1 clove garlic, finely diced

550g carrots, peeled and cut into batons

salt and freshly ground black pepper

300ml good chicken stock

1 teaspoon finely chopped fresh rosemary

a handful chopped parsley

 

Melt the butter in a wide pan and gently fry the shallots and garlic over a medium low heat for 5 minutes.   Once soft, mix in the carrots and rosemary and season to taste.   Add the stock and bring up to the boil.   Cover and simmer briskly for 10 minutes.   Mix in the parsley and serve. 

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