Sweet Carrots with Lemon and Dill Butter

Method

1. Cut the carrots into 4 lengthways.
2. Beat the butter and lemon juice together season well with salt and pepper.
3. Add the chopped dill and mix well.
4. Spoon onto a piece of greaseproof paper, or cling film and role up into a sausage shape, secure the ends and chill well.
5. Cook the carrots in plenty of boiling salted water with a couple of teaspoons of sugar, until just cooked.
6. Drain really well, and just cover with cling film to keep in the flavour.
7. When it comes to serving, heat the carrots in a little boiling water or pop them in the micro wave, place in a dish.
8. Unwrap the butter, cut into ½ cm slices, lay on top of the carrots and serve half melted.
9. The butter can be made and kept in a fridge for a couple of weeks sealed, or frozen for 2 months.