Carrots with garlic, ginger, spring onion and smoked chilli butter

AT A GLANCE

  • Serves 6 people

Keep this butter mixture handy to spoon over almost any root vegetable as well as greens such as cabbage and kale or even green beans and zucchini in summer.

  • 1.5 kg baby carrots, trimmed and scrubbed
  • 200 gm butter, coarsely chopped
  • 8 garlic cloves, finely chopped
  • 2 tbsp finely grated ginger
  • 10 gm chipotle chillies, finely chopped (see note)
  • 8 spring onions, thinly sliced
01   Bring a large saucepan of salted water to the boil, add carrots and cook until just tender (15-20 minutes). Drain and arrange on a platter.
02   Melt butter in a saucepan over medium heat, add garlic, ginger, chilli and spring onion and simmer to infuse flavours (1-2 minutes). Season to taste and spoon over carrots, then serve.

Note Chipotle chillies are available from fireworksfoods.com.au and select delicatessens.

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