Braised Baby Carrots with Poppy Seeds and Orange
Baby vegetables, including carrots, are increasing in popularity due to their delicate flavour and eye appeal. This recipe is just one way of serving ever- versatile baby carrots and would make an ideal accompaniment for a variety of main courses including chicken and fish.
1 tablespoon butter
600g baby carrots
75ml well flavoured chicken or vegetable stock
Zest and juice of small 1 orange
1 tbsp of poppy seeds
Salt and freshly ground pepper
1. Melt the butter in a large saucepan. Add the carrots and cook, stirring for 1-2 minutes. Add the stock, orange zest and juice and bring to the boil then cover and reduce the heat to its lowest setting.
2 Cook for 10-15 minutes or until carrots are just tender. Remove the carrots and transfer to a warm serving dish. Increase the heat and boil rapidly for 2 - 3 minutes. Pour the liquid over the carrots, sprinkle over the poppy seeds and serve.