The crunch of the perfect baby carrot just plucked from the ground is the joy of the spring vegie patch. This week Everest Farm has freshly picked young carrots with their green tops intact. So here is another favourite:
- Slice off the greens (and keep these for your green smoothie or to chop and sprinkle over your salad. They are slightly bitter and reminiscent of parsley but like most green tops (ie beetroot as well they are very nutritious). Why waste them when they can be eaten??
- Lightly blanche the whole carrot – or steam for just a couple of minutes.
- Drain and whilst still hot stir through a good chunk of butter, grated nutmeg, orange juice and orange zest plus a dash of lemon or lime juice.
- Serve as a delicious side dish to any hot meal.