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).
Use Verjuice Carrots to make
30g unsalted butter
10ml 1 1/2 tspn Extra Virgin Olive Oil
1 bunch fresh carrots (5 young carrots, about 10cm long)
30ml 1 1/2 tbspn Verjuice
1 tspn chopped chives
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