Sherry-glazed carrots with parsley

Sherry-glazed carrots with parsley
  • 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
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

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.

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