800 g/1 3⁄4lb carrots, fairly thickly sliced 40 g/1 1⁄2 oz butter
2 baby onions, chopped strained juice and grated rind of 1⁄2 lemon
1 teaspoon sesame seeds 1 sprig fresh flat-leaf parsley, chopped olive oil, for drizzling salt and pepper


1.Put the carrots in a bowl, add water to cover and a pinch of salt and leave to soak for 15 minutes, then drain. Melt the butter in a saucepan, add the onions and cook over a low heat, stirring occasionally, for 5 minutes.
2.Add the lemon juice and rind and cook for a few minutes more, then add the carrots, season with salt and pepper and cook for a further 10 minutes.
3.Meanwhile, dry-fry the sesame seeds in a heavy-based frying pan for a few seconds until they give off their aroma.
4.Remove the pan of carrots from the heat, transfer to a warm serving dish and sprinkle with the parsley and sesame seeds. Drizzle with olive oil and serve.

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