Sherry-glazed carrots with parsley

Sherry-glazed carrots with parsley

These sweet and zesty, sherry-glazed carrots are more than just a side dish – they’re the perfect partner for your Christmas dinner.

Sherry-glazed carrots with parsley

Looking for another sensational Christmas side dish to serve on the big day? Try these Brussels sprouts with black pudding and chestnuts.

  • Serves icon Serves 8
  • Time icon Hands-on time 15 min, simmering time 40-45 min

These sweet and zesty, sherry-glazed carrots are more than just a side dish – they’re the perfect partner for your Christmas dinner.

Looking for another sensational Christmas side dish to serve on the big day? Try these Brussels sprouts with black pudding and chestnuts.

Nutrition: per serving

Calories
144kcals
Fat
5.8g (3.4g saturated)
Protein
1.1g
Carbohydrates
11.2g (8.5 sugars)
Fibre
4.2g
Salt
0.1g

Ingredients

  • 1kg carrots, cut diagonally into third (each piece around 4 cm)
  • 50g unsalted butter
  • 250ml dark sherry (such as a cheaper oloroso or rich cream)
  • 1 tbsp caster sugar
  • Pared zest 1 lemon, white pith removed
  • Small bunch fresh curly leaf parsley, finely chopped
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Method

  1. Put the carrots, butter, sherry, sugar and lemon zest in a pan, then add enough water to half cover the carrots. Bring to a simmer, then cover and cook for 15-20 minutes until the carrots are almost tender.
  2. Uncover and simmer for a further 20 minutes or until the liquid has reduced to a buttery glaze. Remove from the heat, stir in the parsley and season. Serve immediately.

Nutrition

Nutrition: per serving
Calories
144kcals
Fat
5.8g (3.4g saturated)
Protein
1.1g
Carbohydrates
11.2g (8.5 sugars)
Fibre
4.2g
Salt
0.1g

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