Charred courgette, lemon & goat’s cheese galette
Bake this galette for a veggie main course with the wow factor. The pastry has a lovely nutty flavour that pairs well with the creamy goat’s cheese topping
No-peel braised carrots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6-8
Skip to ingredients
Ingredients
- 300ml vegetable stock
- 300g baby topped carrots
- 2 tbsp butter
- 1 tsp caster sugar
- 1 tsp fennel seeds, crushed
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.
- 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.
