Boiled carrots

Simple but tasty, baby carrots won't need boiling for as long as larger sliced carrots. Adjust the cooking time to suit your taste

Ingredients

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• 450 g (1 lb) Carrots
• 1 teaspoon butter
• ½ teaspoon sea salt

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Method

{{RecipeMethodBaby carrots | Scrub the carrots | Drop into boiling water salted water and boil for 7 to 10 minutes depending upon your desire for crunch | Place in a warm bowl and toss the carrots in the butter | Add a pinch of salt to taste }}

Larger, older carrots

1. Peel the carrots, top and tail them
2. Slice into discs about 1 cm thick
3. Drop into boiling water salted water and boil for 9 to 12 minutes depending upon your desire for crunch
4. Place in a warm bowl and toss the carrots in the butter
5. Add a pinch of salt to taste

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