Ingredients
- 1 bunch spring carrots, scrubbed (I like to leave a bit of the top on)
- 1T butter
- 1T lemon juice
- salt and black pepper
- 3T coriander
Spring Carrots
Method
- Scrub the carrots then steam over a medium heat for 8 to 12 minutes
- Skewer them to find out when they are pleasing to you
- Place in a bowl and toss with lemon juice, butter, salt and pepper
- Arrange on serving plate and scatter over the coriander
- (Add a few roast pine nuts too if you are serving at a special occasion)
Comments
Thanks to Ettrick Gardens for providing the carrots, and to Janefield Paeonies and Hydroponics for the coriander used in the cooking demonstration at the Otago Farmers Market
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