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

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By Rodney Dunn
  • Serves 6
  • 10 mins preparation
  • 25 mins cooking
Carrots with garlic, ginger, spring onion and smoked chilli butter
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.

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.

Notes

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