Case and point, these carrots. Take simple dutch carrots, add butter, parsley, garlic and sea salt and you are in heaven. 5 ordinary ingredients, extraordinary results.
This is the side featured last week with my pulled lamb ragu. Dutch carrots are the perfect accompaniment to a slow cooked dinner or on their own as a quick light meal. They are quick to cook and prep so there really isn’t any hurdles to getting these on the dinner plate.
It is quite commonly known that carrots contain beta-carotene, an antioxidant which can help inhibit the growth of colon cancer cells as well as many other great vitamins including vitamin a, b1, b2, c and d – basically the whole alphabet. It’s a good thing. These have anti-cancer properties and help visual health.
- I bunch dutch carrots, washed – leave stalks on if you like for presentation
- 2 tablespoons olive oil
- 1 tablespoon vegan butter or extra olive oil
- 1-2 cloves garlic
- Handful of parsley, roughly chopped
- Sea salt to taste
- Bring a pot of water to the boil and place the carrots in the water without covering the stalks. Let simmer for 3 minutes – do not overcook as no one likes veges with the flop!
- In a heavy cast iron pan or skillet melt the butter and oil.
- Add the garlic and gently fry until fragrant – do not let burn.
- Add the carrots and toss to cover.
- Plate up the carrots then sprinkle with parsley and the sea salt.