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Buttery parsley carrots
Simply simmered carrots finished with butter and parsley for the Christmas table.
30 minutes · Medium · 8 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Carrot1 kg
- Butter40 g
- Parsley10 g
- Salt0.5 tsp
- Black pepper0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Milk in butter.
Method
Prepare
Wash and peel carrots, then cut into even 1 cm diagonal slices. Wash and chop parsley.
Simmer
Put carrots in a large saucepan and cover with cold water. Bring to a boil, then simmer 10–15 minutes until tender when pierced. Drain well.
Finish
Return carrots to the warm pan over low heat. Add butter, salt and pepper and toss for 1–2 minutes until coated and hot. Fold in parsley and serve. Refrigerate leftovers in shallow containers within two hours.
Use a wide pan and leave a hob ring free; this side finishes while the roast rests.
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