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Chardonnay-glazed carrots with chive butter

Chardonnay-glazed carrots with chive butter

If you're already planning your Christmas dinner, these will make a perfect side dish with the chive butter making the carrots extra special

Preparation: 5 mins
Cooking: 10 mins
Serves: 6

What you need:

  • 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

What you do:

  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.

Cook's tip:

If there’s one ingredient you shouldn’t be without this festive season, it’s the humble carrot. Loved and adored by children, adults and Rudolph the red-nosed reindeer alike, this tasty vegetable won’t go to waste or break the bank.

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British Carrots

British Carrots

For carrot history, fun facts, recipes and information on buying, storing and preparing carrots, visit British Carrots.

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