Method :
- Cut the carrots into strips about 5 mm wide and 5
cm long.
- In a pan, combine the carrots with half the
butter and the salt and water.
- Cover the pan and simmer for about 6 minutes.
- Place the mangetout in a pot of boiling, salted
water and cook for no more than 2 minutes.
- Drain.
- Remove the lid from the carrots and shake the pan
over high heat to reduce the liquid to a glaze.
- Add the mangetout and the remaining tablespoon of
butter and heat through.
- Serve immediately, sprinkled with mint.
Serves 6
A wonderful combination of taste and color. You can use
lemon thyme, basil, chives or marjoram instead of mint.
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