Spring carrots with thyme

Photo: Simon Lambert
Photo: Simon Lambert

When carrots are this young and sweet, they need little attention and little cooking, Alison Lambert writes. You will find their flavour will be enhanced to a new level!

Serves 4 as a side 


12 young, sweet carrots
6 fresh sprigs of thyme
1 strip of orange peel
salt and cracked black pepper
1 Tbsp butter or olive oil


Remove the tops, leaving about 1cm on the top of the carrot.

Peel the carrots if needed or just give them a good wash.

Place in a suitably sized saucepan, add the thyme and orange peel, season with a little salt and just cover with water.

Add the butter and cover with lid or round of greaseproof paper.

Bring to the boil then reduce the temperature to a gentle boil. Cook until the carrots are just tender and most of the water has been absorbed (10-15 minutes, depending on the size).

Drain off the remaining liquid, season lightly with a little sea salt flakes and cracked pepper.

Serve alongside your dinner.


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