Vichy carrots
Serves 4
Easy
Prep:
Cook:
Try a French-style way of cooking carrots which tastes impressive, but is incredibly low-effort. Swap the sage for parsley, if you fancy a fresh twist
Skip to ingredients
- 80g salted buttercut into cubes
- handful of sage leaves
- 500g carrotschopped into 3cm pieces on the diagonal
Nutrition: Per serving
- kcal188
- fat17g
- saturates11g
- carbs6g
- sugars6g
- fibre3g
- protein1g
- salt0.44g
Method
step 1
Melt half the butter in a pan over a medium heat and fry a few sage leaves until crisp. Remove from the pan. Finely chop the rest of the sage.
step 2
Tip the carrots and 100ml water into the pan and bring to the boil. Cover with a lid, reduce the heat to a simmer and cook for 15 mins until the carrots are tender, adding another splash of water during cooking, if needed.
step 3
Remove from the heat and stir in the remaining butter, the chopped sage and plenty of seasoning. Spoon the carrots into a serving dish and scatter over the crispy sage leaves.
