A little intro
This is a brilliant way to pack in lots of carrots. An extremely impressive, morish side.
Step by step
Pop your carrots in a pot. Add water to a third of the way up the carrots (to steam, not boil them).
Place over high heat. Add a pinch of salt and olive oil. Once the water starts to boil, cover and lower the heat a bit.
Cook till tender, about 20 mins. The wider your pan is, the faster your carrots will cook.
Meanwhile, gently cook the garlic in a little spoonful of butter till glossy and tender. Mix with the remaining butter, parsley and a pinch of salt.
When done, drain the carrots. Mash or whizz in a food processor till smooth. Season with salt and pepper.
Swirl the garlic parsley butter through right before serving.
Saturday 1st December 2012