Buttery Caraway Carrots Recipes

BUTTERY CARAWAY CARROTS

Buttery caraway carrots image

A saintly addition to the Christmas dinner or Sunday roast! Low fat and one of your 5-a-day

Provided by Emma Lewis

Time 20m

Number Of Ingredients 4

Ingredients

1kg carrot (about 8 medium-size)
25g butter
1 tsp caraway seed
small handful chopped parsley

Steps:

Peel the carrots and trim off the ends. Cut in half lengthways, then cut on the diagonal into slices about ½cm thick. Place the carrots in a steamer basket and steam for 5-7 mins until softened, or place in a heatproof bowl with a little water and microwave on High for 3-5 mins.
To finish the dish, gently heat the butter in a frying pan. Tip in the caraway seeds and cook for 30 secs until they start sizzling. Add the carrots and stir into the butter until glossy and heated through, about 3 mins. Toss through the parsley and serve.

Nutrition Facts : Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.11 milligram of sodium

CARROT AND CARAWAY SOUP

Carrot and Caraway Soup image

Categories Soup/Stew Liqueur Blender Food Processor Onion Quick & Easy Carrot Winter Caraway Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 onion, chopped
12 ounces carrots, peeled, sliced
1 teaspoon caraway seeds, crushed in mortar with pestle
1 14-ounce can (or more) low-salt chicken broth
2 tablespoons aquavit*
Chopped fresh parsley
*A Scandinavian caraway-seed-flavored liqueur; available at some liquor stores and specialty foods stores.

Steps:

Melt butter in heavy medium saucepan over medium heat. Add onion and sauté 1 minute. Add carrots and sauté until onion is tender, about 8 minutes. Add caraway and cook 30 seconds. Add 1 can broth. Cover and simmer until carrots are tender, about 35 minutes.
Transfer soup to processor; puree. Season to taste with salt and pepper. Do ahead Can be made 1 day ahead. Cover and refrigerate.
Return soup to saucepan and bring to simmer, thinning with more broth if too thick. Mix in aquavit. Ladle into bowls. Garnish with parsley and serve.

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