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Buttery caraway carrots

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

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 0
  • Easy
  • Serves 0
  • Easy
  • Calories 0
  • Carbohydrates 10
  • Saturated Fat 2
  • Sugar 9
  • Protein 1
  • Fat 3
  • Fibre 2
  • Salt 0.11

Nutrition per serving

  • Calories 0
  • Carbohydrates 10
  • Saturated Fat 2
  • Sugar 9
  • Protein 1
  • Fat 3
  • Fibre 2
  • Salt 0.11

Ingredients

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

Tip

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.

Method

  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.

  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.

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