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Sherry-glazed carrots with parsley
- Published: 19 Jan 17
- Updated: 18 Mar 24
These sweet and zesty, sherry-glazed carrots are more than just a side dish – they’re the perfect partner for your Christmas dinner.
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Looking for another sensational Christmas side dish to serve on the big day? Try these Brussels sprouts with black pudding and chestnuts.
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
- 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.
- 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.
- Recipe from December 2016 Issue
Nutrition
- 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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