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Caramelised carrots & onions

Caramelised carrots & onions

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A star rating of 4.7 out of 5.41 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

The perfect caramelised carrots to accompany any roast - try them alongside your Christmas turkey

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal129
fat7g
saturates4g
carbs15g
sugars13g
fibre3g
protein2g
low insalt0.15g
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Ingredients

  • 500g carrot , peeled and cut into long chunks
  • 50g butter
  • 1 tbsp olive oil
  • 8 red onions , peeled and quartered with root intact
  • 3 sprigs thyme
  • 1 tbsp soft brown sugar
  • 3 tbsp red wine
  • 1 tbsp good-quality balsamic vinegar

Method

  • STEP 1

    Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.

  • STEP 2

    Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.

Goes well with

Recipe from Good Food magazine, December 2006

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Overall rating

A star rating of 4.7 out of 5.41 ratings
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