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Carrots in lemon butter

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Ingredients for 4 servings:

  • 2 bunch carrots
  • 100 ml vegetable stock
  • 100 g butter
  • ½ tsp sugar
  • salt and pepper
  • 50 g pine nuts
  • 1 lemon(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel the carrots, leaving some of the green part (about 2 cm above the carrot) for aesthetic reasons. Do not cut into pieces, leave whole. Wash the carrots and toss them while still dripping wet in 25g butter. Bring to a boil with the stock, cover, and simmer over low heat for 12-15 minutes until just tender. Finely chop the parsley. Thinly peel half a lemon and cut it into zest, and cut the other half into wedges. Roast the pine nuts in 75g butter until golden brown. Add the parsley and lemon zest, season with salt and pepper. Serve the drained carrots with the butter and garnish with lemon wedges.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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