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Buttered carrots
2
- Prep Time10 min
- Total Time10 min
- Makes6 servings
John Cullen
Ingredients
750 g small carrots, about 2 bunches
2 tbsp butter
1 tsp honey
1/4 tsp salt
Instructions
Bring a pot partially filled with water to a boil over high. Add carrots. Cook until fork tender, 3 to 7 min. Drain.
Return to pot and stir in butter, honey and salt. Cook over medium until glazed. Serve immediately.
Nutrition (per serving)
Calories 78, Protein 1g, Carbohydrates 10g, Fat 4g, Fibre 3g, Sodium 190mg.
Kitchen Tips:
Freshly picked carrots don't need to be peeled - just scrub well before cooking. If carrots are larger than finger-sized, cut into halves or quarters.
