Carrots in white wine with lemon

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  • Carrots cut into batons
  • Organic Butter, clarified if dairy intolerant
  • Big splash of white wine/dry vermouth
  • A little honey.
  • Zest of organic lemon
  • Celtic sea salt.
  1. How much of everything?  Depends how many of you there are and how much everybody likes carrots.  Do a normal amount.
  2. Melt a good knob of butter in a saucepan.
  3. Put in the carrots, the white wine and honey.
  4. Bring to boil
  5. Cover the saucepan and reduce heat.
  6. Leave until carrots simmering away until tender and the sauce is going gloopy.  Check the wine doesn’t dry up too quickly, or the carrots will burn.
  7. Stir in the lemon zest, salt and serve.

2 Responses to “Carrots in white wine with lemon”

  1. Lisa Nichols 2012-03-7

    Hi Clare,

    Great to get some reliable nutritional advice. Will try your carrot receipe out. The salt that i have, which i thought was good quality is not as it is white. Time to change that then.

    All the best, Lisa N

    • Clare Harding 2012-03-7

      Excellent. All the recipes are chosen to be cheap, nutritious, quick to cook and, hopefully, tasty. Tracking down decent salt is a bit of a chore, but once coloured salt is used, the effort is worth it since it tastes so much better than the white stuff and is good for us.


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