Creamy parsnip & squash bake
Want to jazz up your traditional Christmas lunch, but still keep Gran happy? This is the one for you
Buttery caraway carrots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
Skip to ingredients
- 1kg carrot(about 8 medium-size)
- 25g butter
- 1 tsp caraway seed
- small handful chopped parsley
Nutrition: per serving
- kcal0
- fat3g
- saturates2g
- carbs10g
- sugars9g
- fibre2g
- protein1g
- salt0.11glow
Method
step 1
Peel the carrots and trim off the ends. Cut in half lengthways, then cut on the diagonal into slices about ½cm thick. Place the carrots in a steamer basket and steam for 5-7 mins until softened, or place in a heatproof bowl with a little water and microwave on High for 3-5 mins.
step 2
To finish the dish, gently heat the butter in a frying pan. Tip in the caraway seeds and cook for 30 secs until they start sizzling. Add the carrots and stir into the butter until glossy and heated through, about 3 mins. Toss through the parsley and serve.
