This is an absolutely delicious dish! For my picture below, I was trying to hold dinner until hubby got home from work, so they are a little over done. Next time I'll be more careful.
Ingredients:
Mint Butter Ingredients:
Instructions:
Trim the tops off the Dutch carrots leaving about 2-4cm of the green stem intact. Thoroughly wash the carrots, scrubbing to remove any stringy bits. Using a toothpick, remove any dirt from around the top of the carrot at the base of the green stem. Finally, trim off any stringy root parts from the end of the carrots.
Place a knob of butter in a large non-stick frying pan and melt on medium-high heat. Add the carrots and season with salt and pepper. Cook for about 10 minutes, shaking the pan occasionally to brown the carrots on all sides.
Pour in the chicken stock and cook the carrots for 3-5 minutes until they start to soften. Add in the baby peas and thyme sprigs. Cook in the stock, shaking the pan occasionally, until the liquid has reduced to almost nothing.
Add a few slices of mint butter and serve immediately.
Mint Butter Instructions:
Add ingredients together. I used a blender on medium-low. Form into round tube using wax paper. Chill in fridge for about 4 hours.
* I made the mint butter in the morning, so it was nice and firm by the time I added it to the carrots. I also made chicken stock from rotisserie chicken, and used some leftover broth from that. It was a LOT better than boullion.
** Recipe credit to Gordon Ramsay
- 2 tsp unsalted butter
- 1 bunch organic carrots
- 1-1/4 cup chicken stock
- 1-3/4 cup frozen baby peas
- 5 sprigs thyme, roughly chopped
- sea salt, to season
- black pepper, to season
Mint Butter Ingredients:
- 1 cup butter, softened
- 3 TBSP Powdered Sugar
- 2 TBSP minced fresh Mint (or 2 tbsp dried mint)
- 1 TBSP grated Lemon Zest
- 1 TBSP Lemon Juice
Instructions:
Trim the tops off the Dutch carrots leaving about 2-4cm of the green stem intact. Thoroughly wash the carrots, scrubbing to remove any stringy bits. Using a toothpick, remove any dirt from around the top of the carrot at the base of the green stem. Finally, trim off any stringy root parts from the end of the carrots.
Place a knob of butter in a large non-stick frying pan and melt on medium-high heat. Add the carrots and season with salt and pepper. Cook for about 10 minutes, shaking the pan occasionally to brown the carrots on all sides.
Pour in the chicken stock and cook the carrots for 3-5 minutes until they start to soften. Add in the baby peas and thyme sprigs. Cook in the stock, shaking the pan occasionally, until the liquid has reduced to almost nothing.
Add a few slices of mint butter and serve immediately.
Mint Butter Instructions:
Add ingredients together. I used a blender on medium-low. Form into round tube using wax paper. Chill in fridge for about 4 hours.
* I made the mint butter in the morning, so it was nice and firm by the time I added it to the carrots. I also made chicken stock from rotisserie chicken, and used some leftover broth from that. It was a LOT better than boullion.
** Recipe credit to Gordon Ramsay
