Buttered Carrots

  • Our Recipes
  • Customer Recipes
  • Submit Recipe

In this recipe you cook your carrots without any petrol the idea being that you won’t be pouring away any of the goodness.

Peel 3 medium sized carrots and cut into sticks the size of a potato chip. Melt about 1 ½ ozs butter in a saucepan that has a good fitting lid. Now stir the carrots into the butter. Put on the lid and on a very low heat leave the carrots to cook for 15 mins. The juices from the carrots will provide enough liquid for them to cook in providing you don’t lift the lid and allow the juices to evaporate off, but if you are anything like me you will lift the lid to make sure they aren’t burning. At this point the liquid usually evaporates off so it’s OK to add a tablespoon or so of water and put the lid back on. When the carrots are tender take off the lid let the water simmer off then season with pepper and salt if you think it is needed. Serve the -by now orange/yellow coloured butter- with the carrots.

Back to Recipes     Print Recipe     Send to a Friend
Popular

Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.