Buttered Chantenay carrots with parsley recipe

  • Serves 6
  • 10 mins to prepare and 20 mins to cook
  • 120 calories / serving
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Try this classic dish with your Sunday roast and it will become a firm family favourite.

Melt the butter in a large pan. Add the carrots and the honey and stir to combine for 2-3 minutes.

Add 100ml (31⁄2fl oz) boiling water and the orange juice, bring to the boil, turn down the heat and simmer for 10 minutes. Turn the heat up and bubble for 5 minutes until the liquid has gone and the carrots are just turning golden.

Tip into a serving dish, scatter with chopped fresh parsley and serve.

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  • Ingredients

  • 50g butter
  • 750g (1 1/2Ib) chantenay carrots
  • 1 tbsp honey
  • 30ml (2 tbsp) freshly squeezed orange juice
  • 2 tbsp flat-leaf parsley, chopped
  • Energy 500kj 120kcal 6%
  • Fat 8g 11%
  • Saturates 5g 23%
  • Sugars 10g 11%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 10.1g Protein 1g Fibre 4.2g


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