Buttered Carrots with Coriander

The flavours of coriander and carrots go extremely well together and this vegetable recipe can be served with roasts or braised meat dishes.

Serves 8-10

Ingredients
  • 25g (1oz) butter
  • 1kg (2lbs) carrots, peeled and cut into finger shapes
  • 125ml (¼ pt) hot chicken stock
  • 2 tablespoon of freshly chopped coriander
  • pinch of salt
  • freshly ground black pepper


Method
1. Melt the butter in the cocotte over a medium heat. Add all of the carrots and cook, turning occasionally for 2 – 3 minutes.

2. Add all the remaining ingredients. Cover and cook over a low heat for 10-15 minutes, or until the carrots are just tender. Remove the lid and cook open for a further 5-10 minutes until the liquid is syrupy – stirring occasionally.

Serve from the cocotte sprinkled with a little more fresh coriander.