PREP TIME: 7 MINS
COOK TIME: 11 MINS
500g carrots, cut into batons
80g butter (vegan) or 80ml olive oil
pinch sea salt
100ml water (or enough to nearly cover the carrots in the pan)
squeeze of lemon juice
1 tablespoon finely chopped fresh herbs, such as tarragon, parsley, thyme or marjoram
Bursting with flavour and colour. The perfect side dish for family and friends.
Lay the carrot batons in a layer in a large frying pan or saucepan, one that has a lid. Add the butter (or oil), a pinch of salt and the water. Bring to the boil, cover and cook for about 7 minutes, or until the carrots are tender. Make sure the pan does not completely dry out; you may need to add a little more water from time to time.
When the carrots are just cooked, remove the lid and reduce the cooking liquid until thick enough to glaze the carrots – this should take around 4 minutes. Turn off the heat and drain away any excess liquid. Squeeze a little lemon juice over the carrots, followed by a scattering of fresh herbs. Mix together well, and serve.