Carrots in camomile

Tamara West

This combination came about at the restaurant when I was thinking of a suitable side dish to serve with my Peter Rabbit pie. In the Beatrix Potter story the naughty rabbit is given camomile tea, the perfect liquid to gently simmer these tender young carrots in. And there is no need to peel them.

Ingredients

2 Tbsp	Butter
400 g	Carrots, small (Main)
2 Tbsp	Tea buds, use loose-leaf camomile tea buds

Directions

1. Melt butter in a large frying pan, add carrots and season with salt. Gently fry for a few minutes then sprinkle over tea and add 500ml of boiling water.
2. Turn down to a simmer, cover with a circle of baking paper to make a "lid" and cook until liquid has evaporated and carrots are just tender.
3. Serve on a hot dish and garnish with the cooked camomile tea buds.