Thursday, July 6, 2017

Baby Carrots Get A Sexy Make-over.

Dear Reader,

Carrots are perfect as they are with just a bit of butter, and seasoning. However, once in a while you may want to switch things up and serve them differently to impress guests at a dinner party, or like me, for no reason at all other than to give them a new dimension.

My husband loves these, and they make a perfect side for a chicken roast.

Baby Carrots


500g Baby Carrots
2 tsp ghee
0.25 cups Sun-dried tomatoes (finely chopped)
0.5 tsp Oregano (fresh or dry)
0.5 tsp Thyme (fresh or dry)
A pinch of rosemary for a hint of it. Not a lot at all.


Rinse and boil baby carrots on a high heat and when al dente, switch off the stove and drain water if there is any left. I add about enough water so that I don't have to drain any water (plus minus 500ml water) because I believe that there are nutrients in the water, and throwing them down the drain is a waste.

Return pot or pan to the hot yet turned off stove, and add all the ingredients at once. Toss the carrots being careful as to not break any and replace the lid. Leave the carrots to rest for 2 minutes and serve. Resting the carrots just allows the sun-dried tomatoes to soften a bit.

Easy peasy.



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