Prep: 15 mins Cook: 20 mins
Sticky, buttery and sweet - this versatile side dish is simple yet glorious
Nutrition and extra info
- Vegetarian
- Healthy
Nutrition: per serving
- kcal95
- fat3g
- saturates2g
- carbs18g
- sugars17g
- fibre3g
- protein1g
- salt0.13g
Ingredients
- 1kg carrots, cut into batons
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 50g fine-cut marmalade
- 25g butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 25g caster sugar
- curly-leaf parsley chopped, to serve
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Method
Put everything except the parsley in a pan and pour over 250ml water. Simmer over a low heat for 20 mins until the liquid has evaporated and the carrots are tender and coated in a sticky glaze. If they are still a little raw, add a splash of water and cook for a few mins more. Transfer to a serving platter and serve sprinkled with parsley.
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