MasterChef winner Dhruv Baker has created a showstopper menu for delicious. This side dish uses sweet, succulent chantenay carrots.
Ingredients
- 500g chantenay carrots, trimmed
- 75ml white wine vinegar
- 1 large dried red chilli
- 55g caster sugar
- Small knob of butter
Method
- 1. Put all the ingredients (except for the butter and 1 tsp of the sugar) in a pan with 500ml water and bring to the boil. Cook uncovered for 15-20 minutes until the carrots start to soften. Once cooked, drain and toss with the butter and reserved sugar. Season and serve with spiced chicken ballotines.
Nutritional info
Per serving: 122kcals, 2.4g fat (1.4g saturated), 0.9g protein, 24.6g carbs, 22.8g sugar, 0.1g salt