Chardonnay Glazed Carrots with Chive Butter
Added by British Carrots | Fri 20 Nov 2009 @ 14:00
If thereís one ingredient you shouldnít be without this festive season, itís the humble carrot. Loved and adored by children, adults and Rudolph the red nosed reindeer alike, this tasty vegetable wonít go to waste or break the bank.
Preparation: 5mins Cooking: 10mins Serves 6
Per serving: 68 calories, 3.7g fat, 2.2g saturates, 6.8g sugars, 0.15g salt
100ml/4floz chardonnay or other dry white wine
100ml/4floz vegetable stock
2.5ml/1/2 tsp caster sugar
salt and freshly ground black pepper
45ml/3tbsp snipped fresh chives
1. Peel the carrots, if liked, then cut each into chunky batons about 1.5cm thick and 7cm long. Place in a large pan, add the wine, stock, butter, sugar and seasoning and bring to the boil.
2. Crumple a piece of baking or greaseproof paper and place over the top of the pan cover with the pan lid - this will make a tight seal. Reduce the heat and simmer the carrots for 7mins.
3. Remove the lid and paper and check the carrots - they should be just tender. Increase the heat and cook the carrots without a lid until the cooking juices reduce to just a glaze. Stir in the chives and spoon into a serving dish.