Equipment
Ingredients
Main
- 450 g carrots, whole baby carrots
- 1 salt, to taste
- 15 g unsalted butter
- ½ g ground cumin
- ½ black pepper, to taste
- 6 g fresh chervil, coarsely chopped
- 6 g fresh parsley, coarsely chopped
Nutrition (per serving)
Method
Remove the skin from the carrots using a peeler and trim the ends with a knife if preferred.
Place the carrots into a saucepan and fill with enough cold water to fully submerge them.
Add salt to the water and bring to a boil (100°C/212°F) over high heat.
Reduce the heat and simmer the carrots for 10 minutes until they are tender.
Pour the carrots into a colander to drain all the water thoroughly.
Return the carrots to the warm saucepan and add the butter, cumin, and black pepper.
Toss the carrots to coat them in the butter mixture, then stir in the chopped chervil or parsley.
Chef's Notes
- For the best texture, use baby carrots that are relatively uniform in size so they cook evenly.
- Don't overcook the carrots; they should be tender but still have a slight bite. Over-simmering can lead to mushy carrots.
- Taste the carrots after tossing with the butter and spices, and adjust salt, pepper, and cumin as needed. Cumin can be quite potent.
- If you don't have chervil or parsley, other tender herbs like dill or tarragon can offer a lovely, slightly different aromatic touch.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture may become softer upon thawing.
Reheating: Reheat in a saucepan over low heat with a splash of water or in the microwave.
