Boiled Carrots with Thyme & Butter
Just boiling carrots is a bit boring for me. That's why the flavours in this recipe make boiled carrots a winner every time. Whether you're adding them to a roast dinner or just serving them as a side with pies, it's definitely possible to serve up the goodness of carrots with a nice taste.
Equipment
- Saucepan
- Slotted Spoon
Ingredients
- 100 g Carrots
- 300 ml Water
- 1 bunch Thyme
- 30 g Butter
Instructions
- Add 500ml (or 2 thirds of a pan full) of water
- Add Thyme (1 bunch), butter (30g) and salt (pinch) to the saucepan and bring to a gentle boil
- Chop the carrots lengthways (chop twice lengthways if they're big ones)
- Boil the carrots for approximately 20 minutes, or until tender and depending how 'al dente' you like them
- Remove with a slotted spoon