Buttered carrots

2

PREP TIME

10 min

Serves

6

Buttered carrots

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.

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.