Sweet and sour carrots.
Photo, Sian Richards.
Ingredients
-
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
Instructions
- 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.
Prep Tip
If using regular carrots, halve or quarter lengthwise.
Nutrition (per serving)
- Calories
- 67,
- Protein
- 1 g,
- Carbohydrates
- 11 g,
- Fat
- 3 g,
- Fibre
- 3 g,
- Sodium
- 141 mg.
- Excellent source of
- Vitamin A
