|Buttered Chantenay Carrots|
|ingredients||1 tsp vegetable stock powder |
30 g caster sugar
30 g butter
500 g Chantenay carrots
- Buttered Chantenay carrots are a great and easy side dish. Very fast to make, no peeling needed.
- Pour 300 ml of water into a pan and add the vegetable stock powder, sugar and butter. Bring to the boil, then add the carrots. Cover the pan and simmer them for 10 mins.
- Remove the pan lid and then boil rapidly until most of the liquid has evaporated, leaving the carrots with a thick glaze. Shake the pan occasionally, so that they don’t burn. Keep carrots hot until you need them.
Community content is available under CC-BY-SA unless otherwise noted.