Buttered carrots with herbs

Buttered carrots with herbs

Carote saltate al burro con erbe

By
From
Venice
Serves
6-8
Photographer
Helen Cathcart

This colourful and easy carrot recipe goes with almost any fish, chicken or meat dish. The cinnamon gives the carrots a nutty background flavour before they are coated in a herby, garlicky butter.

Ingredients

Quantity Ingredient
500g carrots, peeled if muddy, cut into 5 × 1 cm batons
50g salted butter
1 fat garlic clove, finely chopped
1 small cinnamon stick
salt
freshly ground black pepper
handful chives, finely chopped
large handful fresh coriander, roughly chopped

Method

  1. Steam or boil the carrots until just soft. Meanwhile, melt the butter in a large frying pan with a lid and fry the garlic and cinnamon for just 1–2 minutes over a low heat, making sure it doesn’t burn. Drain the carrots, add to the garlic butter and stir to combine. Cover the pan and continue to cook for 5 minutes, shaking the pan frequently. Season to taste and scatter over the herbs. Toss to combine and serve warm.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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