Sherry-glazed carrots with parsley

Name: Sherry-glazed carrots with parsley
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 8
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

Easy
December 2016

Easy
December 2016

Test kitchen approved

Serves 8
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.

Gluten-free recipes
Vegetarian recipes

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

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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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.