Red cabbage with balsamic vinegar & cranberries
This vibrant veggie Christmas side dish beautifully contrasts sweet and savoury, make it up to four days in advance or freeze it
Carrots with pine nuts, raisins & parsley
Serves 8
Easy
Prep:
Cook:
Bring out the sweetness of carrots with dried fruit, add texture with pine nuts and finish with fresh herbs
Skip to ingredients
Loading...
- 800g carrothalved and cut on the diagonal into 1cm pieces
- large knob of butter
- 50g pine nut
- 50g sultana
- large pinch of sugar
- small handful parsleychopped
Nutrition: per serving
- kcal101
- fat5g
- saturates1g
- carbs12g
- sugars12g
- fibre4g
- protein2g
- salt0.1glow
Method
step 1
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.
step 2
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.
