Chantenay Carrots with Orange Butter
recipe for Chantenay Carrots with Orange Butter has
been reproduced courtesy of Natoora
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for Spanakopita Triangles
500g Chantenay carrots, topped and tailed
zest and juice of 1/2 orange (or try a mix of bergamot
and lemon juice)
12 chopped sage leaves
to make Spanakopita Triangles
together the orange zest and sage leaves. You can
do this in a pestle and mortar if you have one.
Now add the juice and mix with the butter.
the carrots for 5 minutes. They should still be firm
and return to the saucepan you cooked them in.
Add the orange butter and serve.
with permission of Natoora