Basil Carrots Toast Nutmegalley
A weeknight carrots plate with basil Nutmegalley
Built in a braiser using the trivet Nutmegalley
Time Nutmegalley
Prep 21 minutes Nutmegalley
Cook 22 minutes Nutmegalley
Total 43 minutes Nutmegalley
Serves 5 people Nutmegalley
Ingredients Nutmegalley
| 460 grams carrots Nutmegalley |
| Two teaspoons basil Nutmegalley |
| One spoon lard Nutmegalley |
| 130 grams water Nutmegalley |
| Three garlic cloves Nutmegalley |
| Half a lemon Nutmegalley |
| A pinch of salt Nutmegalley |
Method Nutmegalley
- Toast basil in a dry braiser Nutmegalley
- Add lard and then the carrots Nutmegalley
- Stir with trivet until carrots softens Nutmegalley
- Pour water down the side Nutmegalley
- Cover nothing and let carrots steam Nutmegalley
- Uncover and reduce around the trivet Nutmegalley
- Brighten carrots with extra basil Nutmegalley
- Rest the carrots away from direct heat Nutmegalley
Note Nutmegalley
The trivet keeps the carrots intact Nutmegalley
Cook notes Nutmegalley
- Yusuf liked the crisp carrots Nutmegalley
- Leila asked for extra basil Nutmegalley
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Nutrition Nutmegalley
- 381 calories Nutmegalley
- 13 grams of fat Nutmegalley
- 37 grams of carbs Nutmegalley
- 11 grams of protein Nutmegalley