Brown butter carrots with pistachios and dill recipe

If you’re not convinced that simple food can be wildly delicious, give this recipe a try. Brown butter is made by cooking butter until the milk solids in it have caramelised, creating a richer, deeper, nutty-flavoured butter.

If you cannot find young carrots, use regular large carrots and slice them in half lengthways before roasting them. This will also help reduce the cooking time.

Prep time: 10 minutes | Cooking time: 25-25 minutes

SERVES

Two

INGREDIENTS

• 14 young carrots with tops

• 2 tsp coconut oil or ghee

• Fine sea salt

• 2 tbsp unsalted butter

• 1 shallot, finely diced

• ½ tsp Dijon mustard

• 1½ tsp apple cider vinegar

• 1 tbsp raw, unsalted pistachios, lightly toasted and chopped

• A handful of fresh dill

METHOD

1. Preheat the oven to 200C/180C fan/Gas 6. Scrub the carrots well (do not peel them), and trim off all but 2½cm of the tops.

2. Rub each carrot with a little coconut oil and place them on a rimmed baking sheet.

3. Season with salt and roast for 20-30 minutes until the carrots are tender and blistered.

4. Meanwhile, make the dressing. In a small frying pan, melt the butter over a medium heat. Add the shallot and swirl the pan over the heat until the butter has changed colour from yellow to light brown, which will take five to seven minutes (the butter can burn quickly, so keep an eye on it at all times).

5. Remove from the heat and pour the butter and shallot mixture into a jar with the mustard, vinegar and a generous pinch of salt. Seal the jar and shake vigorously to blend everything together.

6. Remove the carrots from the oven and place them on a platter. Pour the dressing over them and scatter the pistachios and dill on top.

7. Serve the carrots immediately (the dressing will start harden if left at room temperature for too long).

Recipe from Naturally Nourished by Sarah Britton (Jacqui Small, £20)