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

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.