Garlic herb roasted carrots showcase a delightful medley of sweet, caramelized carrot flavors enhanced by the pungent kick of ...

Add a good handful or two of chopped wild garlic and serve in ... Add the diced carrot, celery and potato and stir until well coated in the butter. Season lightly with salt and pepper.

Heat the butter in a large stock pot ... Add the onion and salt and cook until the onions are soft. The add the garlic. Add the carrot and potato, mix to combine everything and cook over a ...

Carrots roasted in a moderately hot oven for almost an hour become super-sweet and almost meltingly tender. We start them coated with olive oil but drizzle them with melted butter partway through ...

In a saucepan melt the butter and sweat for 5 minutes the onion, crushed garlic, leeks, carrots, celery with the bay leaf.

Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5–6 minutes, or until softened. Meanwhile toast the cumin seeds in a dry frying pan until fragrant.