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Revision as of 03:35, 14 June 2013
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| Buttered Chantenay Carrots | |
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| Serves | 6-8 pers. |
| Time | 25 minutes |
| Carrots | Chantenay Chantenay Red-Cored |
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| ingredients | 1 tsp vegetable stock powder 30 g caster sugar 30 g butter 500 g Chantenay carrots |
Method
- Pour 300 ml 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.