Knob of butter
Peel carrots and cut into batons. Place in a saucepan with barely enough water to cover, add 1 tsp salt if desired. Bring to the boil and boil for 3 minutes, drain off the water and transfer to the Simmering Oven for about 20 minutes. Serve with a small knob of butter and chopped parsley.
2, 3 and 4--oven AGA
Caraway Seed Carrots Cook 450g (1 lb) carrots on the Boiling Plate as above. After draining off the water, add a knob of butter and a sprinkling of caraway seeds before transferring to the Simmering Oven to cook - about 20-25 minutes.
Tarragon Steamed Carrots Cook 450g (1 lb) carrots on the Boiling Plate then Simmering Oven method as above. When cooked add 1 tbsp of crème fraîche and 1 tsp chopped tarragon to the pan, swirl around and serve.
If you like this recipe, you may also like Roasted Mediterranean Vegetables