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Sweet and sour carrots. Photo, Sian Richards.
1.8 kg thin, peeled carrots, with stems – about 4 bunches
2 tbsp butter
1 tbsp honey
2 tsp red-wine vinegar
1/4 tsp salt
BOIL a large pot filled halfway with water over medium-high. Add carrots. Cook until carrots are fork-tender, 5 to 7 min. Drain, then return to pot. Stir in butter, honey, vinegar and salt. Cook over medium until carrots are glazed, 1 to 2 more min. Serve immediately.
If using regular carrots, halve or quarter lengthwise.
Calories 67, Protein 1g, Carbohydrates 11g, Fat 3g, Fibre 3g, Sodium 141mg.
Excellent source of Vitamin A.