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- Buttered Chantenay carrots
Buttered Chantenay carrots
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These carrots are delicious and sweet with a thick glaze. Perfect for your Christmas dinner or a special roast, the glaze brings an extra depth of flavour to your meal
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Serves: 6-8
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Prep time: 5 mins
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Cooking time: 20 mins
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Total time: 25 mins
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
The carrots can be almost completely cooked the day before, and then reheated just before serving.
- 1 level tsp vegetable stock powder
- 30g (1oz) caster sugar
- 30g (1oz) butter
- 500g (1lb) Chantenay carrots
Method
- Pour 300ml (½ pint) water into a pan and add the vegetable stock powder, sugar and butter. Bring to the boil, then add the carrots. Cover the pan and simmer them for 10 mins.
- Remove the pan lid and then boil rapidly until most of the liquid has evaporated, leaving the carrots with a thick glaze. Shake the pan occasionally, so that they don’t burn. Keep carrots hot until you need them.
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Nutritional information per portion
- Calories 65(kcal)
- Fat 3.0g
- Saturates 2.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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