Buttered Carrots with Chives and Radishes
Tender spring carrots glazed in chive butter and finished with crisp radishes for a bright, fresh early-season dish.
Ingredients
1.5 lbs carrots
3 tbsp butter
1/4 cup chives, finely chopped
1 tsp lemon zest
1 tbsp lemon juice
1 cup radishes, thinly sliced
salt and pepper, to taste
Method
1. Make the chive butter. In a small bowl, mix butter, chives, lemon zest, lemon juice, salt and black pepper.
2.Bring a pot of salted water to a boil. Add carrots and cook until just tender but still with a slight bite. Drain and let steam briefly.
3.Return warm carrots to the pot they were cooked in over low heat. Add the chive butter and toss gently until the carrots are glossy and coated.
4.Transfer to desired dish and scatter sliced radishes over the top. Finish with an additional sprinkle of salt and black pepper.
