Riverford Wicked Leeks
Hot carrot shreds recipe image

Print Hot carrot shreds

This easy, quick recipe softens carrots but doesn't mask their flavour. It's mild – but you could add a little cumin, paprika and/or harissa for a more spicy, North African effect. Try sprinkled with feta and torn mint before serving.


  • 25g butter
  • 350g carrots, peeled & coarsely grated
  • Squeeze of lemon juice
  • Salt & pepper


  1. Melt the butter and add the carrots and a little salt and pepper. Stir to coat evenly, then cook gently for about 5 minutes half-covered, stirring occasionally, until the carrots are tender. Add a squeeze of lemon juice and serve.
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