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Herb sauce makes vegetable sides much more interesting

This herb sauce is a much more interesting way to serve carrots

Chefs looking for new flavour ideas to enhance side salads may wish to try Nigel Slater's recipe for summer carrots in herb sauce.

Slater shared the dish in his Observer magazine column on Sunday (August 28th).

He suggested steaming unpeeled carrots until they are tender, or boiling in water if preferred.

To make the sauce, he advised peeling and chopping a shallot and mixing basil, parsley and dill, so there are about two handful's worth of ingredients.

Next, the celebrity chef said to simmer the herbs in a pan with creme fraiche, lemon juice and the carrots spread in a single layer.

"The usual cooking method is to steam them and toss them in butter and chopped parsley. Nothing wrong with that, but this way is much more interesting," he argued.

Slater has written seven cookery books and his Observer column has run for 18 years. He is currently filming a new television series for the BBC.

Related Products: Basil, Premium Dill Weed, Parsley 

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