James Martin
from
James Martin's Favourite Feasts
Instead of cooking with French mineral water, James Martin opts for the good stuff that comes out of the tap
Instead of cooking with French mineral water, James Martin opts for the good stuff that comes out of the tap
Vichy carrots
Method
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.
Prep:
5 min
Cook: 15 min
Cook: 15 min
Ingredients
350g chantenay Carrots25g Butter
1 large pinch Salt
3 tbsp caster sugar
1 handful chervil, roughly chopped
Ground pepper
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