You are not permitted to download, save or email this image. Visit image gallery to purchase the image.
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.