One of the best things about Massel is the flavour that it imparts into the food we are cooking. This simple carrot side dish is a great example. Carrots simply poached in Massel broth and then tossed in butter and/or olive oil with dill; make for a dish that is simply delicious!
- 1 cup of stock made with ½ Massel Vegetable Ultracube or ½ a teaspoon of Massel Vegetable Stock Powder
- 4-6 carrots chopped
- 1 tablespoon butter/vegan butter/1 tablespoon extra-virgin olive oil
- A small handful of dill, finely chopped
- Pepper to taste
Chop your carrots
Make up your stock in a large saucepan or a sauté pan, bring to boil, add your carrots and then turn down to simmer gently for 5-10 minutes until the carrots are cooked to your taste. Most of the liquid should have been absorbed/evaporated. Check your pan doesn’t boil dry and add a splash of water if you need to.
Toss your cooked carrots in butter or olive oil, add the chopped dill and pepper to taste.