Carrots with Capers


Serves 6



600g young carrots, cut into short lengths

2 tbsp extra virgin olive oil

2 cloves garlic, crushed

tsp sea salt

freshly ground black pepper to taste


2 tbsp capers,roughly chopped

1 tbsp finely chopped parsley

Heat the oil over a low heat and add the garlic. Cook gently until a pale brown, then add the carrots. Stir to coat in the garlic oil, then sprinkle over a seasalt and black pepper and pour in cup of water. Cover and cook for 10 minutes then remove the lid and continue cooking for another 5 minutes or until the water has evaporated.

Five minutes before serving time add the capers and parsley and heat through.