To dress carrots is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of carrots that are initially boiled, sliced and finished by frying in butter. The full recipe is presented here and I hope you enjoy this classic British version of: To dress carrots.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
To dreſs carrots.
LET them be ſcraped very clean, and when they are enough rub them in a clean cloth, then ſlice them into a plate, and pour ſome melted butter over them. If they are young ſpring carrots, half an hour will boil them ; if large, an hour ; but old Sandwich carrots will take two hours.
Modern Redaction
Ingredients:
1 bunch of young carrots, scraped
50g butter
freshly-ground black pepper, to taste
Method:
Wash the carrots well, bring a pan of lightly-salted water to a boil, add the carrots and cook for about 15 to 25 minutes (depending on the size) then drain.
Slice the carrots into a pan, add the butter and heat through until the butter has melted. Turn into a dish and serve seasoned with a little black pepper.
