Preparation time: 10 minutes
Cooking time: 10 minutes
- 1 large echalion shallot
- Small handful of flatleaf parsley
- ¼ pack of chives
- 100g soft butter
- Salt and freshly ground black pepper
- 500g Chantenay carrots
What to do:
Finely chop the shallot, parsley and herbs. And mix with the soft butter salt and pepper
Put onto wax paper and form into a log shape, place in the fridge to set.
Meanwhile steam the Chantenay carrots for 8-10 mins until tender
Take the butter out of the fridge and cut into thick slices, use to top the Chantenay carrots.