No-peel braised carrots
- Esther Clark
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Serves 6-8
Easy
Prep: 5 mins
Cook: 30 mins
A star rating of 5 out of 5.6 ratingsRate
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Don’t waste time peeling and chopping carrots – just braise baby carrots with butter, sugar and fennel seeds for the perfect side dish
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
300ml vegetable stock
-
300g baby topped carrots
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2 tbsp butter
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1 tsp caster sugar
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1 tsp fennel seeds
crushed
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Nutrition: Per serving (8)
- kcal47
- fat3g
- saturates2g
- carbs3g
- sugars3g
- fibre1g
- protein1g
- salt0.2g
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Method
-
step 1
Heat the vegetable stock, then tip the carrots into a deep frying pan. Add the butter, sugar, fennel seeds and the hot stock. Season to taste.
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step 2
Simmer, uncovered, over a medium heat for 25-30 mins or until the carrots are cooked through and the liquid is reduced and glossy.
Recipe from Good Food magazine, April 2020
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A star rating of 5 out of 5.6 ratings
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