Kitchen Tips:
Freshly picked carrots don’t need to be peeled – just scrub well before cooking. If carrots are larger than finger-sized, cut into halves or quarters.
Buttered carrots
2
PREP TIME
10 min
Serves
6
John Cullen
Ingredients
- 750 g small carrots , about 2 bunches
- 2 tbsp butter
- 1 tsp honey
- 1/4 tsp salt
Instructions
- Bring a pot partially filled with water to a boil over high. Add carrots. Cook until fork tender, 3 to 7 min. Drain.
- Return to pot and stir in butter, honey and salt. Cook over medium until glazed. Serve immediately.
Nutrition (per serving)
- Calories
- 78,
- Protein
- 1 g,
- Carbohydrates
- 10 g,
- Fat
- 4 g,
- Fibre
- 3 g,
- Sodium
- 190 mg.
