- 800g carrot, halved and cut on the diagonal into 1cm pieces
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- large knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g pine nut
- 50g sultana
- large pinch of sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- small handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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.