Carrots with parsley and lemon
A carrot pulled an hour ago tastes of something. This takes five minutes and goes with everything on the table.
What you need
- A bunch of carrots, scrubbed, not peeled
- A knob of butter
- A handful of flat parsley, chopped
- A squeeze of lemon
- Salt and pepper
How to make it
- Slice the carrots into coins, thicker than you think.
- Simmer in salted water for six to eight minutes, until just tender.
- Drain, tip back into the pan with the butter and let them catch a little colour.
- Off the heat, stir through the parsley and lemon. Taste, season, done.
Grow it, cook it
Sow cavolo nero now and it'll stand in the garden all winter, getting sweeter with every frost.
See kale seeds