Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 17

4 large carrots

knob of butter

6 stalks of thyme

salt and pepper

Scrub the carrots and slice them thickly in a diagonal fashion. Pop them in a pan of boiling water and parboil for 5 minutes. Meanwhile, put the butter and thyme leaves into a small roasting tin and slide it into the oven. When the butter has melted, remove, add the carrots, season well and toss everything together. Roast them below the pork for at least 45 minutes of its cooking time.