gluten free, Plant Based, SPRING, SUMMER, Vegetables, VegetarianAlison Lambertcarrots, garlic, vegetables

SUCCULENT CARROTS WITH STICKY NEW SEASON GARLIC

gluten free, Plant Based, SPRING, SUMMER, Vegetables, VegetarianAlison Lambertcarrots, garlic, vegetables
SUCCULENT CARROTS WITH STICKY NEW SEASON GARLIC

When new season carrots team up with fresh, sticky, plump new season garlic, you are in for a flavour explosion.  

Preparation time - 10 minutes

Cooking time 15 minutes 

Skill - easy

Serves 4

Ingredients

1 Tbsp olive oil

1 Tbsp butter

1 bulb new season garlic, peeled and sliced thinly

500g new season carrots, washed and tops removed

5 sprigs summer savoury, rosemary or thyme

Salt and cracked pepper

Juice of lemon

Method

Over a moderate heat, add the butter and oil to a medium saucepan.

Add the sliced garlic and cook for 2 minutes or until it starts to go golden.

Add the carrots (cut in half lengthways if a little too large).  Stir to coat in the garlicky oil.

Add the sprigs of herbs, season lightly.  Cover with a lid and cook for 5 minutes. Remove the lid and give the carrots a quick stir.

Add 2 Tbsp water and cover once again with the lid and cook until the carrots are tender (5-8 minutes.

Squeeze over a little lemon juice and serve with all the garlic, herbs and juices.