Chantenay Carrots With Sage And Lemon Butter Recipe

Ingredients

1 - pound Chantenay carrots (small, sweet carrots)

1 - small handful of sage leaves, chopped

1 - lemon, juice and zest

1 - tablespoon butter

Preparation

Pound sage leaves and lemon zest in mortar and pestle, stir in lemon juice.

Put carrots in a pan of boiling water for 4-5 minutes until tender to fork.

Return to hot pan and toss with butter and sage and lemon mixture.

Serve in a warm dish