Steamed carrots
An average of 3.0 out of 5 stars from 4 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Give carrots the limelight with a little help from honey, salt and butter. Perfect for a Sunday dinner side.
By Elly Curshen
Ingredients
- 5 medium carrots, peeled, tops discarded and sliced into 5mm coins on the diagonal
- ½ tsp sea salt flakes
- 2 tsp honey or soft brown sugar
- 2 tbsp butter or extra virgin olive oil
- 2 tbsp chopped fresh parsley or chives
Method
Put the carrot slices into a medium saucepan. Add 250ml water, the salt and honey, then put the pan over a medium-high heat and bring to the boil. Reduce the heat to low-medium and cover the pan with a lid. Cook for 15 minutes, or until the carrots are tender but still retain a bit of bite.
Drain the carrots and toss with the butter and chopped herbs. Season with salt and pepper.
