According to Rosemary Gill, the school's director, butter is the key to achieving roasted carrots with a deeper, more complex flavor. Butter not only caramelizes the carrots but also adds a ...
Put the carrots in a large bowl and drizzle with the olive oil. Sprinkle with the thyme, salt and a few grinds of pepper and ...
In a 12-inch sauté pan over medium-low heat, gently melt butter. Add carrots and stir to coat well. Add ¾ cups water, or enough to cover carrots ⅔ of the way. Cook, uncovered, until water ...
When winter hangs on and on, often the only way to brighten it is at the table. From breakfast or luncheon muffins to salads ...
stirring as butter sizzles and dissolves. Season with salt. Dress hot carrots with half the honey-butter. Drizzle remaining honey-butter over four individual plates. Slice duck breasts crosswise ...
Star anise adds a touch of Christmas spice to the sweet buttery glaze. Use a clean scourer to smooth the carrots and remove any peel marks (optional). In a pan combine 400ml/14fl oz of water ...
Bake pie until golden brown, 20 to 25 minutes. Top with buttered vegetables. Serves 4 to 6. Blanch in separate pots until al dente: 6 baby carrots, 6 baby zucchini, 6 cauliflower florets ...