Mint and carrot go remarkably well together though you can use any other herbs if you don’t have mint to hand.
Serves 4-6 (halves or doubles easily)
450g carrots, peeled and sliced
20g of butter
Salt and black pepper
6 mint leaves, chopped finely
1. Put the carrots, water, half the butter and a pinch of salt and black pepper in a large pan. Boil the carrots with the lid on for 15-20 minutes or until tender. Check them from time to time as there is not much water and they could burn. By the end of cooking, the carrots should have absorbed all the water. If not, fry them for a minute until all the water is gone.
2. Add the last bit of butter and the mint leaves and cook for another minute, tossing gently. Serve immediately.
– You can cook the carrots in advance, cover in cling film and store in the fridge. Reheat them in a steamer or microwave, then finish them with the 10g of butter and the fresh chopped mint.
– You could use chopped rosemary, dill or the leaves from a few sprigs of thyme instead of mint if you prefer it
– If you can find heritage carrots (see our image) they look beautiful on the plate with the fresh mint.
– Keep your mint sprigs wrapped in damp paper towel in the fridge so they last longer .
– Remove the plastic from carrots when you get home from the supermarket so they don’t sweat and go mouldy in the fridge.