27 December 2012
Buttered Cazuela Carrots
For this very simple way of cooking carrots we used a terracotta cazuela although a tagine will do the job even better if only a small amount of carrots are required. These carrots were cooked as part of a Christmas day lunch so we used one of our larger 28cm cazuela dishes.
75g (approx) butter
How to Cook:
1. Take 6 large carrots, top and tail then cut into thirds.
2. Quarter each third into batons.
3. Place carrots into the cazuela and add butter.
4. Place kitchen over the cazuela and gently heat/steam for 20 minutes.
Simple dish, great flavour!