Carrots with pine nuts, raisins & parsley
- Good Food team
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Serves 8
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 5 out of 5.3 ratingsRate
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Bring out the sweetness of carrots with dried fruit, add texture with pine nuts and finish with fresh herbs
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
800g carrot
halved and cut on the diagonal into 1cm pieces
-
large knob of butter
-
50g pine nut
-
50g sultana
-
large pinch of sugar
-
small handful parsley
chopped
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Nutrition: per serving
-
kcal101
-
fat5g
-
saturates1g
-
carbs12g
-
sugars12g
-
fibre4g
-
protein2g
-
salt0.1g
low
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Method
-
step 1
Put the carrots in a large pan and cover with water. Bring to the boil and cook for 6-8 mins until just tender, then drain. Can be done the day before; just chill the carrots until needed.
-
step 2
Melt the butter in the same pan, add the pine nuts and sultanas, and cook for 2 mins until the pine nuts start to lightly brown. Return the carrots to the pan with the sugar, parsley and plenty of seasoning. Toss everything to coat.
Recipe from Good Food magazine, December 2012
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A star rating of 5 out of 5.3 ratings
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