Baby Chardonnay Carrots
- 445 Gram carrot
- 1/2 Teaspoon cumin seeds
- 1 Handful fresh thyme leaves
- 4 Knob butter
- 1 Glass Chardonnay
- Preheat oven to 220 degrees celcius.
- Tear off about 1 1/2 metres of tin foil, fold in half to make double thinkness.
- Place carrots and butter onto tin foil.
- Bring up the sides of the tin foil and add wine and seasoning.
- Fold tin foil together to seal.
- Cook for about 45 minutes or until tender. For older carrots more time might be required.
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Notes I made this as a half recipe to try it out - it was enough for 2-3 people. Don't scint on the tin foil, very hard to seal if you don't have enough of it. I didn't have fresh thyme so used 1 tsp of dried thyme, probably would have tasted better with fresh but not too bad. Don't ask me what a knob actually is, I guess it isn't required to be very accurate - you guess.