Ingredients
30g unsalted butter
1 bunch fresh carrots (5 young carrots, about 10cm long)
30ml Verjuice
1 tspn chopped chives
Optional Vinaigrette
20ml Quince Vino Cotto
30g unsalted butter
1 bunch fresh carrots (5 young carrots, about 10cm long)
30ml Verjuice
1 tspn chopped chives
Optional Vinaigrette
20ml Quince Vino Cotto
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Methods
1
In a saucepan, bring water to the boil and add Carrots to cook for five minutes, drain.
2
In a frying pan heat butter to nut brown then add half a teaspoon Extra Virgin Olive Oil to inhibit burning. Add carrots to the pan and toss for two minutes. Deglaze the pan with the Verjuice, add chives and place carrots onto plate.
3
Serve drizzled with pan juices, or optional vinaigrette (mix ingredients together well and drizzle over).
1
In a saucepan, bring water to the boil and add Carrots to cook for five minutes, drain.
2
In a frying pan heat butter to nut brown then add half a teaspoon Extra Virgin Olive Oil to inhibit burning. Add carrots to the pan and toss for two minutes. Deglaze the pan with the Verjuice, add chives and place carrots onto plate.
3
Serve drizzled with pan juices, or optional vinaigrette (mix ingredients together well and drizzle over).
