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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

    750g baby carrots, tops off
    2 sprigs of fresh thyme, chopped finely
    Juice of half a lemon
    25g butter
    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…

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