AT A GLANCE
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.
|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.