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  • Seasonal recipe No 48: Baby carrots with lemon & thyme

    Posted on June 11th, 2010 charlotte No comments

    A simply delicious way of cooking new-season carrots from Henrietta Danvers, one of Camel CSA’s picking and packing volunteers.

    Serves 6

    Preparation: 10 minutes
    Cooking: 15 minutes

    Ingredients
    750g baby carrots, tops off
    2 sprigs of fresh thyme, chopped finely
    Juice of half a lemon
    25g butter
    500ml vegetable stock

    Method
    Scrub the carrots and leave them whole. Bring the stock to the boil in a heavy-bottomed pan, then add the butter and lemon juice. When the butter has melted, add the whole carrots and cook for five minutes. Take out the carrots with a slotted spoon and pour some of the liquid into another container (keep for soup). Retain about 1ml of stock in the bottom of the pan and reduce it over a high heat. Pop the carrots back into the pan to coat them with the remaining liquid. Sprinkle on the chopped thyme leaves and serve.

    Update 

    Glad we agree on this one: Hugh Fearnley-Whittingstall’s cookery column in the Guardian this weekend features – guess what – new-season carrot recipes.  “There’s not much that heralds the onset of summer as much as a new-season carrot – so get grating, chopping, roasting, even baking now,” he says.

    We will, Hugh, we will…

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