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Whisky-glazed carrots with garlic and tarragon recipe
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18 ratings
This festive side dish is satisfyingly simple and can be left to cook while you prepare other trimmings for your Christmas Day lunch. Cook sweet carrots in a punchy whisky glaze and scatter with bittersweet tarragon for the ultimate vegan side dish that will definitely take your guests by surprise. See method
Ingredients
- 750g Chantenay carrots
- 50ml whisky
- 30g sugar
- 2 small garlic bulbs, cloves peeled
- 3 tarragon or flat-leaf parsley sprigs, leaves chopped
Each serving contains
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Energy
385kj
92kcal
5%
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Fat
0g
1%
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Saturates
0g
1%
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Sugars
15g
16%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 15.3g
Protein 0.8g
Fibre 3g
Method
- Put all the ingredients, except the herbs, in a saucepan with 150ml water.
- Bring to the boil, cover, and cook over a low heat for 20 mins, stirring occasionally, until the liquid has evaporated and created a glaze around the carrots.
- Scatter over the herbs; serve immediately.
See more Christmas side dish recipes