A colourful and tasty way to serve carrots with your main course – glazed in butter and bright green parsley
- 60g (2oz) butter
- 4 level tbsp caster sugar
- 1 vegetable stock cube
- 1kg (2¼lb) small carrots, eg, Chantenay
- 2-3 level tbsp chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
- Pour 300ml (½ pint) water into a saucepan and add the butter, sugar and stock cube. Place the pan over a medium heat and stir until the butter melts and the sugar and stock cube dissolve. Add the carrots to the pan. Bring the contents of the pan to the boil, then cover pan and simmer carrots for 10-12 minutes, or until they are just almost tender.
- Remove the lid from the pan and boil the mixture rapidly until most of liquid has evaporated and the carrots are left in a sticky glaze, stirring the carrots occasionally so that they don’t burn.
- Stir in most of the chopped parsley and season to taste with salt and pepper.
- Sprinkle over the remaining parsley just before serving.
Top tip: Serve with anchovy-crusted lamb and potato gratin. You can cook until the end of step 1 a few hours before the dinner party. Reheat and evaporate the excess liquid as in step 2 about 10 minutes before serving, and then stir in the parsley just before serving so that it stays bright green.
Feature: Sue McMahon. Photos: Noel Murphy. Props stylist: Sue Radcliffe.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.