Simple Buttered Carrot Batons Recipe

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Simple Buttered Carrot Batons Recipe

These Simple Buttered Carrot Batons are an effortless and flavourful side for all manner of meals. The sweet root vegetable is lightly coated in butter before serving, adding a touch of richness - don't overlook this classic veg, it deserves all the love.

5 from 3 votes

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings

Author Chloe

Equipment

Wooden Board

Sharp Knife - Large

Vegetable (Speed) Peeler

Saucepan - Small

Measuring Scales

Measuring Spoons

Ingredients

600 g Carrots
1 tbsp Fine/Table Salt
1 tbsp Salted Butter - plus extra to garnish
½ tsp Sea Salt Flakes

Instructions

Put a kettle of water on to boil.
Start preparing roughly 600g Carrots by peeling them - I prefer to use a speed peeler - the Y shaped ones.
Top and tail the carrots.
How you actually cut the carrots will depend on how exactly how big they are.
I've used chunky long carrots so I start by cutting them in half to make shorter pieces that are easier to work with. Then cutting slices around 1cm thick.
Cut each of the slices into batons/sticks. I've kept them quite chunky but you can cut smaller pieces if you want them to cook quicker.
Repeat until all of the carrots are cut.
Put the carrot batons into a saucepan and cover generously with boiling water. Add 1 tbsp Fine Salt.
Bring the water to a boil over a high heat then turn the heat down so its boiling gently. Adding a lid will speed this up. Boil for 15 to 20 minutes or until the carrots are tender.
Drain the water from the pan and let the carrots sit and steam dry for a couple of minutes.
Add 1 tbsp Salted Butter and ½ tsp Sea Salt Flakes to the pan and gently toss the carrots to melt it. You are looking for all the carrots to be nicely coated in the melted butter.
Serve hot with an extra pat of butter if you wish.

Notes

Portion size - I've noted this 600g recipe as serving 4 but if you're serving as part of a roast dinner or with lots of other vegetables, it will stretch to serve 6 if not 8 people.

Nutrition (Approx)