Maggie Beer

Approved lamb rump with quince vino cotto and verjuice carrots 05

Verjuice Carrots

Approved lamb rump with quince vino cotto and verjuice carrots 05

Step 1: In a saucepan, bring water to the boil and add Carrots to cook for five minutes, drain.

Step 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.

Step 3: Serve drizzled with pan juices, or optional vinaigrette (mix ingredients together well and drizzle over).

Ingredients

  1. 10ml 1 1/2 tspn Extra Virgin Olive Oil
  2. 1 bunch fresh carrots (5 young carrots, about 10cm long)
  3. 30ml 1 1/2 tbspn Verjuice

Optional Vinaigrette

  1. 20ml 1 tbspn Quince Vino Cotto

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