Mulled wine carrots with crispy sage breadcrumbs
- Portion size: Serve 4-6 as side
- Hands-on time 10 min. Simmering time 35-40 min
- Difficulty: easy
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.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
Method
- 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.
- 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.
- Transfer the glazed carrots to a serving platter and sprinkle over the sage crumb.
Nutrition
- 154kcals Calories
- 9.3g (5.8g saturated) Fat
- 1.6g Protein
- 10.2g (8.9g sugars) Carbs
- 2.1g Fibre
- 0.1g Salt
Rate and review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
You wouldn’t think the humble carrot could taste so good! It smells wonderful while cooking and tastes even better
Leave a comment, question or tip