Seasonal recipe No 48: Baby carrots with lemon & thymePosted on June 11th, 2010 No comments
Preparation: 10 minutes
Cooking: 15 minutes
750g baby carrots, tops off
2 sprigs of fresh thyme, chopped finely
Juice of half a lemon
500ml vegetable stock
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.
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…
Leave a reply