This time of the year, gardens explode with bounty to use by either braising, steaming, frying, bbq-ing or simply eating raw straight from the earth.
This is using multi coloured carrots, left with some of the tops (for added colour) and topping with the lime butter.
- 3 lbs. baby carrots
- 1 tbsp. salt
- 1 tbsp. good olive oil
- 1/2 lb. butter, room temperature
- 2 tbsp. freshly squeezed lime juice
- 2 tbsp. grated lime rind
- 2 tsp. minced mint leaves
Scrub the carrots and trim the tops off leaving a 1 cm of the stem, still attached. Bring a large stockpot of water to the boil and add the oil and sat the carrots in, uncovered, and cook for about 6-7 minutes.
Cream the butter in the food processor with the lime zest, juice and minced mint leaves, beating until light and fluffy. This should take no more than 2 minutes on high speed.
When ready to serve, drain the carrots and add a couple of tbsp. of the butter mix, tossing to coat. The remainder of the butter can be stored, covered, in the refrigerator for about 3 weeks.
