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


Keep this butter mixture handy to spoon over almost any root vegetable as well as greens such as cabbage and kale or even green beans and zucchini in summer.

You'll need

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

  • 01
  • 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.
  • 02
  • 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.


At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Featured in

Jun 2015

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool