Spring carrots with orange chervil and honey. Photo / Babiche Martens

Spring Carrots With Orange, Chervil & Honey

This is a simple and tasty way of eating carrots, served as a pretty side dish

Who can resist the beautiful mix of colourful carrots available now. One of the simplest ways to eat them is tossed in butter, honey and orange. I can eat these on their own, hot from the pan, but I also like letting them cool then tossing them through a spinach salad and adding some crumbled feta. There are endless options with such a tasty, pretty vegetable.

SPRING CARROTS WITH ORANGE, CHERVIL & HONEY RECIPE 
Serves 4-6

2 large bunches colourful baby carrots
1 Tbsp butter
Zest and juice of 1 orange
2 Tbsp runny honey
½ cup chervil leaves
Salt and freshly ground pepper

1. Don’t bother to peel the carrots. Place them into a pot of salted boiling water and cook for 7 minutes. Drain.

2. Melt the butter in a large frying pan. Add the orange and honey, bringing to a simmer, then the carrots. Cook for 5 minutes, tossing as they become sticky and lightly browned.

3. Serve hot with some chervil leaves and season to taste.

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New Zealand Herald

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