Carrots with Mint and Lemon

This recipe from the eastern counties of England uses tender young carrots which have a lovely sweet flavour.


Serves: 4
700 Gram New carrots, trimmed and scrubbed (1 1/2 lb)
1/2 Lemon, zest and juice
1 Teaspoon Light soft brown sugar
15 Gram Butter ( 1/2 oz)
2 Tablespoon Fresh mint, chopped


Cook the carrots in boiling water for about 10 minutes, until just tender. Drain.
Return the carrots to the pan with the remaining ingredients and toss together over a high heat until the butter melts.
Serve immediately.


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