Glazed Chantenay Carrots

Total time: 25 minutes minutes

Servings: 2

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These delicious little carrots are great eaten raw, boiled, or roasted but I like them glazed in butter and brown sugar.

Glazed Chantenay Carrots

Delicious baby carrots glazed with butter and brown sugar.

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Course: Side Dish

Cuisine: 🇫🇷 French

Keyword: carrots, sides

Difficulty: Easy

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 2

Calories: 261kcal

Author: Richard

Ingredients

• 200 g Chantenay Carrots
• 250 ml Vegetable Stock
• 50 g Butter
• 1 Tbsp Dark Brown Sugar
• 1 Sprig Fresh thyme
• 1 Tsp Cooking Oil

Instructions

• Trim the stalk end off the carrots to tidy them up a little.
• Toss the carrots in the cooking oil.
• Heat a small frying pan (24cm) over a high heat.
• When the pan is hot add the carrots and saute for 3-4 minutes until they begin to colour up. You do not want to sear them, just saute until the colour begins to change.
• Throw in the butter and thyme.
• When the butter begins to foam pour in the vegetable stock and add the dark brown sugar and mix well.
• Cover the carrots and cook for 15 minutes.

Nutrition

Calories: 261kcal | Carbohydrates: 16g | Protein: 1g | Fat: 22g | Saturated Fat: 13g | Fiber: 3g | Sugar: 12g

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Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

• krumpli.co.uk