Carrots with pine nuts, raisins & parsley

Carrots with pine nuts, raisins & parsley

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 8

Bring out the sweetness of carrots with dried fruit, add texture with pine nuts and finish with fresh herbs

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
101
protein
2g
carbs
12g
fat
5g
saturates
1g
fibre
4g
sugar
12g
salt
0.1g

Ingredients

  • 800g carrots, halved and cut on the diagonal into 1cm pieces
  • large knob of butter
  • 50g pine nuts
  • 50g sultanas
  • large pinch of sugar
  • small handful parsley, chopped

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Method

  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.
  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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