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Izzy's Creamy Carrots
"Christmas is a family gathering for us. We all pitch in to prep everything and just enjoy good food for the day. My mum cooks the best Creamy Carrots, which I still can't quite make as well as hers (it's devastating!). I don’t remember when we first had them, but any time we have carrots at home I ask for these Creamy Carrots because they're incredibly addictive and there’s never any leftovers." Izzy, Designer
Ingredients
- 1kg carrots
- 75g butter
- Sea salt
- Freshly ground pepper
- 200ml double cream
- 1 lemon
Prep: 10 mins | Cook: 15 mins
Method
1. Trim and peel the carrots. Slice each carrot in half lengthways, then slice them into thin strips. Add 75g butter to a large shallow pan and warm to a medium heat. Add the sliced carrots and sprinkle with a good pinch of salt and pepper. Cook the carrots for 15 mins, stirring occasionally, till softened.
2. Pour 200ml double cream into the carrots and continue to cook gently for a further 2-3 mins, till the cream has thickened and coats the carrots.
3. Squeeze a little lemon juice into the carrots and stir well. Taste and add more salt and pepper or lemon juice if needed. The carrots should be soft all the way through. If the carrots still have a bit of bite, cook for a further few mins. Transfer the carrots to a warm dish and serve.
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