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Gluten Free
This is great with any roast meat or fish.
Servings 8
Calories 186 kcal
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients
 

  • 700 g carrots, organic or bunched
  • 115 g unsalted butter, softened but not melted
  • 4 tbsp chopped dill, heaped
  • juice of ½ lemon
  • salt and freshly ground black pepper, freshly milled

Instructions
 

  • Cut the carrots into 4 lengthways.
  • Beat the butter and lemon juice together season well with salt and pepper.
  • Add the chopped dill and mix well.
  • Spoon onto a piece of greaseproof paper or cling film and roll up into a sausage shape, secure the ends and chill well.
  • Cook the carrots in plenty of boiling salted water with a couple of teaspoons of sugar until just cooked.
  • Drain and cover with cling film to keep in the flavour.
  • When serving, heat the carrots in a little boiling water or pop in the microwave.
  • Unwrap the butter, cut into ½ cm slices, lay on top of the carrots and serve half melted.
  • The butter can be made and kept in a fridge for a couple of weeks if sealed or frozen for 2 months.
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Nutrition Facts
Sweet Carrots with Lemon and Dill Butter
Amount per Serving
Calories
186
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Cholesterol
 
41
mg
14
%
Sodium
 
83
mg
4
%
Potassium
 
384
mg
11
%
Carbohydrates
 
11
g
4
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Christmas, Christmas Recipes, Christmas Vegetables, Gluten-Free Christmas Vegetables, Vegetables
Cuisine British, Christmas, Winter
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