- Carrots cut into batons
- Organic Butter, clarified if dairy intolerant
- Big splash of white wine/dry vermouth
- A little honey.
- Zest of organic lemon
- Celtic sea salt.
- How much of everything? Depends how many of you there are and how much everybody likes carrots. Do a normal amount.
- Melt a good knob of butter in a saucepan.
- Put in the carrots, the white wine and honey.
- Bring to boil
- Cover the saucepan and reduce heat.
- Leave until carrots simmering away until tender and the sauce is going gloopy. Check the wine doesn’t dry up too quickly, or the carrots will burn.
- Stir in the lemon zest, salt and serve.
Hi Clare,
Great to get some reliable nutritional advice. Will try your carrot receipe out. The salt that i have, which i thought was good quality is not as it is white. Time to change that then.
All the best, Lisa N
Excellent. All the recipes are chosen to be cheap, nutritious, quick to cook and, hopefully, tasty. Tracking down decent salt is a bit of a chore, but once coloured salt is used, the effort is worth it since it tastes so much better than the white stuff and is good for us.