Ingredients Jump to Instructions ↓

  1. 2-3 bunches baby carrots, peeled, trimmed and washed well

  2. 2 Tbsp extra virgin olive oil

  3. 1 tsp wholegrain mustard

  4. Finely grated zest 1 lemon

  5. 1 clove garlic, peeled and crushed

  6. 6 large mint leaves

  7. Serve with Pork fillet with cider & apples , Creamy potato stacks and Hot cabbage slaw

Instructions Jump to Ingredients ↑

  1. Warm carrots with mustard vinaigrette If the carrots are uneven in size, cut the fat ones in half down the length. Plunge carrots into a saucepan of boiling salted water and cook for 7-10 minutes or until fork-tender. Drain and refresh with a cup or two of cold water.

  2. Have ready oil, mustard, lemon zest and garlic mixed together in a bowl. Add carrots and toss until evenly coated. Season generously with salt and pepper, toss again, then leave at room temperature for up to 15 minutes before serving.

  3. Just before serving, shred mint, add to carrots and toss again. Serve immediately.

  4. From Taste magazine, April 2011.


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