New season Chantenay carrots wth lemon and sage butter
Ingredients
- 12 sage leaves, chopped
- Zest and juice of 1 lemon
- 500g Chantenay carrots, trimmed
- 30g butter
Method
- Put the chopped sage leaves into a pestle and add the lemon zest, then season. Pound the mixture with a mortar then stir in the lemon juice.
- Put the carrots into a pan of boiling water , until they're just tender.
- Drain the carrots and return to the hot pan. Add the butter and the lemon and sage mix and place everything into a warm dish to serve.