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🍽️ Butter Carrots with Fresh Chervil

211 kcal · 30 min · 4 servings

Butter Carrots with Fresh Chervil Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Finely chop half of the chervil leaves.
  2. 2. Set aside the remaining chervil leaves for later garnish.
  3. 3. Peel the carrots completely.
  4. 4. Trim the ends of the carrots, but leave a small piece of the green tops attached.
  5. 5. Bring the vegetable broth to a boil in a pot.
  6. 6. Add the carrots to the boiling broth.
  7. 7. Cook the carrots for about 5 to 6 minutes until they are tender-crisp.
  8. 8. Heat the butter in a large frying pan.
  9. 9. Remove the carrots from the broth and add them to the hot pan.
  10. 10. Pour a small splash of the cooking broth over the carrots in the pan.
  11. 11. Toss the carrots in the pan so they are well coated with the butter and broth.
  12. 12. Add the sugar and the finely chopped chervil to the carrots.
  13. 13. Season the carrots to taste with salt.
  14. 14. Serve the carrots and garnish them with the remaining fresh chervil leaves.

Nutrition per serving