Ribboned carrots with honey and parsley

Rachel Allen creates an elegant vegetable side by shaping carrots into glazed orange ribbons
By Rachel Allen
Ribboned carrots with honey and parsley
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 500 g carrots, peeled
  • 25 g butter
  • 1 tbsp runny honey
  • 3 tbsp chopped flat-leaf parsley

Tips and Suggestions

Try this with Steak au poivre


1 Use a peeler to cut the carrots into long ribbons. Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the carrots and blanch for 30 seconds then drain.

2. Place a small saucepan on a medium heat, add the butter and honey and, as the butter melts, stir to combine. Drizzle over the carrots, add the parsley and toss to combine. Season to taste with salt and pepper, then serve immediately.

Rate This Recipe