Heirloom Carrots With a Lime Butter Toss

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.