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New season Chantenay carrots wth lemon and sage butter

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

  1. 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.
  2. Put the carrots into a pan of boiling water , until they're just tender.
  3. 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.
 
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Thinking Nationally Acting Locally

An Innovative Approach to Fresh Produce

Proud members of the Fresh Produce Consortium

Thinking Nationally Acting Locally

An Innovative Approach to Fresh Produce

Sautéed Asparagus with Garlic

Claire's Recipe of the Month

Sautéed Asparagus with Garlic

Thinking Nationally Acting Locally

An Innovative Approach to Fresh Produce

Sautéed Asparagus with Garlic

Claire's Recipe of the Month

Sautéed Asparagus with Garlic

Proud members of the Fresh Produce Consortium