Name: Carrots with garlic, ginger, spring onion and smoked chilli butter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1.5 kg baby carrots, trimmed and scrubbed; 200 gm butter, coarsely chopped; 8 garlic cloves, finely chopped; 2 tbsp finely grated ginger; 10 gm chipotle chillies, finely chopped (see note); 8 spring onions, thinly sliced

Carrots with garlic, ginger, spring onion and smoked chilli butter

Carrots, but with a spicy upgrade.

Serves 6

Prep

10M

Cook

25M

Total

35M

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Keep this chilli butter mixture handy to spoon over almost any root vegetable – carrots, of course – as well as greens such as cabbage and kale. In summer, use it as a flavour booster for green beans and zucchini.

Ingredients

1.5 kg baby carrots, trimmed and scrubbed

200 gm butter, coarsely chopped

8 garlic cloves, finely chopped

2 tbsp finely grated ginger

10 gm chipotle chillies, finely chopped (see note)

8 spring onions, thinly sliced

Method

Main

1.Bring a large saucepan of salted water to the boil, add carrots and cook until just tender (15-20 minutes). Drain and arrange on a platter.

2.Melt butter in a saucepan over medium heat, add garlic, ginger, chilli and spring onion and simmer to infuse flavours (1-2 minutes). Season to taste and spoon over carrots, then serve.

Note Chipotle chillies are available from fireworksfoods.com.au and select delicatessens.
Notes

Styling by Emma Knowles

Styling by Rodney Dunn

Ingredients

Method

Main

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