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Carrots Steamed with Garlic Stems

Carrots Steamed with Garlic Stems

A perfect side for roast meat or even with other vegetable dishes.


  • 2 lbs carrots
  • 1 bunch garlic stems
  • 4 Tbsp clarified butter or coconut oil
  • 1 Tbsp brown mustard seed
  • 2 medium onions, sliced
  • ½ tsp thyme
  • 1 tsp tarragon
  • Salt and pepper to taste
  • A hint nutmeg, grated
  • ½ cup stock or water
  • 2 Tbsp lemon juice


  1. 1

    Wash carrots and chop into 3-inch sticks.

  2. 2

    Chop garlic stems into 2-inch segments.

  3. 3

    Put a thick-bottomed pot on medium heat. Add clarified butter and mustard seeds. When they begin to sizzle, add chopped onions. Stir well.

  4. 4

    Place carrots and garlic stems in the pot. Add thyme, tarragon, salt, pepper and nutmeg. Add stock and cover. Reduce heat to low after about 5 minutes. Let steam in the pot until vegetables are tender, 15-20 minutes.

  5. 5

    Let stand a few minutes to cool vegetables, then incorporate lemon juice and serve.

A variation of the Sweet Potatoes Steamed in Duck Fat from The Spice Trekkers Cook at Home