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Buttered Chantenay Carrots
Carrots
Serves 6-8 pers.
Time 25 minutes
Carrots Chantenay
Chantenay Red-Cored

ingredients 1 tsp vegetable stock powder
30 g caster sugar
30 g butter
500 g Chantenay carrots

DescriptionEdit

  • Buttered Chantenay carrots are a great and easy side dish. Very fast to make, no peeling needed.

MethodEdit

  • Pour 300 ml of 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.

SourceEdit

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