Mulled wine carrots with crispy sage breadcrumbs

Mulled wine carrots with crispy sage breadcrumbs
  • Serves icon Serve 4-6 as side
  • Time icon Hands-on time 10 min. Simmering time 35-40 min

Carrots can sometimes fall by the wayside in the Christmas sides hierarchy; give them the attention they deserve by braising them in warming mulled wine, citrus, stock and orange until glossy and glazed, with a crunchy scattering of sage breadcrumbs to finish.

Plan your Dec 25th feast with our Christmas dinner recipes.

Nutrition: per serving

Calories
154kcals
Fat
9.3g (5.8g saturated)
Protein
1.6g
Carbohydrates
10.2g (8.9g sugars)
Fibre
2.1g
Salt
0.1g
Calories
154kcals
Fat
9.3g (5.8g saturated)
Protein
1.6g
Carbohydrates
10.2g (8.9g sugars)
Fibre
2.1g
Salt
0.1g

Ingredients

  • 300g carrots
  • 250g chicken or vegetable stock
  • 150g mulled wine
  • 50g unsalted butter
  • ¼ orange, sliced into wheels
  • 1 sage sprig

For the crumb

  • 5 sage leaves
  • 1 tbsp unsalted butter
  • 10g panko breadcrumbs

Method

  1. Peel and halve the carrots lengthways (if they’re particularly big you may want to quarter them – just try to keep them all the same thickness). Put in a large frying pan and arrange them in a single layer, then pour over the stock and wine. Add the butter, orange slices and sage. Simmer over a low heat for 35 40 minutes until the carrots are easily pierced with a knife. By this time, the liquid will have reduced and you’ll be left with a shiny glaze.
  2. While the carrots cook, make the sage crumb. Finely chop the sage leaves and melt the butter in a small frying pan over a medium heat. Once melted, add the sage and breadcrumbs and fry, stirring for 3-5 minutes until golden. Finish with a pinch of flaky sea salt.
  3. Transfer the glazed carrots to a serving platter and sprinkle over the sage crumb.

delicious. tips

  1. Don’t waste it: We’ve used ready-made mulled wine in this recipe as it is already sweetened, but if you already have some red wine open just gently warm it through with a mulled wine spice sachet (or a pinch of cloves, a few star anise and a cinnamon stick) and 1 tbsp sugar.

    Easy swaps: Fry the breadcrumbs in olive oil instead of butter if you want to make the dish vegan.

Recipe By

Pollyanna Coupland

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