Vichy carrots

By: James Martin

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This recipe is classed as easy

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Prep time:
5 mins
Cook time:
15 mins
Serves:

Instead of cooking with French mineral water, James Martin opts for the good stuff that comes out of the tap

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Ingredients

  • 350g chantenay Carrots
  • 25g Butter
  • 1 large pinch Salt
  • 3 tbsp caster sugar
  • 1 handful chervil, roughly chopped
  • Pepper
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Method

1. Put the carrots into a pan and add enough cold water to just cover.

2. Add the butter, salt and sugar and bring to a rapid boil for about 10 minutes, or until tender to the point of a knife. Stir in the chervil and black pepper.

3. Drain off any excess liquid and serve.

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Latest Comment

All I can say is absolutely delicious!!!

VictoriaC68333 VictoriaC68333 Posted 07 Jun 2009 1:57 PM