Carrots au beurre, or buttered carrots

Ingredients

carrots, 110g/4oz per person
55g-80g/2-3oz butter
parsley

This is a Dig In recipe.

Method

Either boil sufficient carrots for a dish quite tender, and then cut them into slices a 5mm/¼in thick, or first slice then boil them: the latter method is the most expeditious, but the other best preserves the flavour of the vegetable. Drain them well, and while this is being done just dissolve 55g-80g/2-3oz of butter in a saucepan, and strew in some minced parsley, some salt, and white pepper or cayenne; then add the carrots, and toss them very gently until they are equally covered with the sauce, which should not be allowed to boil: the parsley may be omitted at pleasure. Cold carrots may be rewarmed in this way.

This recipe has been tagged by Dig In. Make this dish even tastier, cheaper and rewarding by using your home-grown veg. If you're a novice grower wanting advice or a devotee with tips to share, visit Dig In and spread the word on growing your own.