Chardonnay Glazed Carrots with Chive Butter

Preparation: 5mins Cooking: 10mins Serves 6
Per serving: 68 calories, 3.7g fat, 2.2g saturates, 6.8g sugars, 0.15g salt

450g/1lb carrots
100ml/4floz chardonnay or other dry white wine
100ml/4floz vegetable stock
25g/1oz butter
2.5ml/1/2 tsp caster sugar
salt and freshly ground black pepper
45ml/3tbsp snipped fresh chives

1. Peel the carrots, if liked, then cut each into chunky batons about 1.5cm thick and 7cm long. Place in a large pan, add the wine, stock, butter, sugar and seasoning and bring to the boil.
2. Crumple a piece of baking or greaseproof paper and place over the top of the pan cover with the pan lid – this will make a tight seal. Reduce the heat and simmer the carrots for 7mins.
3. Remove the lid and paper and check the carrots – they should be just tender. Increase the heat and cook the carrots without a lid until the cooking juices reduce to just a glaze. Stir in the chives and spoon into a serving dish.

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