Marmalade carrots

Marmalade carrots

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(7 ratings)

Prep: 15 mins Cook: 20 mins


Serves 8
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
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  • 1kg carrots, cut into batons



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 50g fine-cut marmalade
  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 25g caster sugar
  • curly-leaf parsley chopped, to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. 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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Comments, questions and tips

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15th Apr, 2020
I thought this would be easy. The recipe didn’t specify what sort of pan. I tried a saucepan first and then used a deep frying pan. The liquid did not cover the carrots in either. They took well over an hour, half an hour was with the lid on to try and get them cooked, before removing the lid to boil off the liquid. I cut my batons quite small, maybe 8mm. Result was ok, not bad but not spectacular either. I used a good quality mackay’s marmalade. My result was slightly sweet but not really sticky. Still, I thank the author for taking the time to post a recipe. It’s still so much more of a contribution than my comments :)
7th May, 2012
Really easy to make, a very tasty alternative to regular carrots.
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