Carrots with pine nuts, raisins & parsley
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Ingredients
- 800g carrot, halved and cut on the diagonal into 1cm pieces
- large knob of butter
- 50g pine nut
- 50g sultana
- large pinch of sugar
- small handful parsley, chopped
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.
