I really, really love the fresh, buttery, lightly sweet taste of carrots – especially loaded when with tons of herby garlic butter flavor. I make these garlic herb roasted carrots for almost ...

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 ...

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.