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Darrel Tyler
Carrots with chive butter
A tasty Dutch recipe. The vegetarian side dish contains the following ingredients: fresh chives (a 25 g), salted butter (at room temperature) and carrots.
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Ingredients
Directions
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Cut chives or finely chop above the bowl.
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Stir in the butter and let it stiffen in the fridge.
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Cut leaf up to 2 cm from the top of the carrots, remove the thin root from the bottom.
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Hold the carrots by hauling, scraping and washing or firmly brushing the carrots under running water.
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Fry carrots with little water and pinch of salt and bring them to a boil in a wide (10 minutes) saucepan.
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Cook them for 10-15 minutes until they have almost evaporated.
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Pan with carrots in the meantime shake a few times.
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Remove chive butter from refrigerator.
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Discard any remaining cooking liquid and transfer carrots to a warm dish.
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Make butter in portions on carrots and let it melt.
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Nice with steamed white fish..
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Nutrition
160Calories
Sodium19% DV445mg
Fat23% DV15g
Protein2% DV1g
Carbs1% DV4g
Fiber44% DV11g
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