Sticky liquorice carrots

Sticky liquorice carrots

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 6

Aniseed flavours work well with earthy, sweet vegetables. Use soft black liquorice combined with creamy butter

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
117
protein
1g
carbs
11g
fat
8g
saturates
5g
fibre
5g
sugar
9g
salt
0.2g

Ingredients

  • 50g soft black liquorice (we used Panda natural liquorice sticks from ocado.com)
  • 50g salted butter
  • 800g carrots, cut into batons

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Method

  1. Finely chop the liquorice and put in a small pan with about 5cm water. Boil for 30 mins, topping up with water to keep the liquorice covered at all times, mashing and stirring occasionally, until nearly all the lumps of liquorice have disappeared and you’re left with black, syrupy water. Sieve into a new pan, add the butter, and gently bubble until you have a consistency between clear honey and gravy.
  2. Boil a big saucepan of water. Add the carrots and cook for a couple of mins until just tender. Drain well, then tip back into their pan and add the hot liquorice syrup. Toss to coat, season, and tip into a dish to serve.

Recipe from Good Food magazine, December 2013

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