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Cider Glazed Carrots    Veg  HT  ACC  English 25mins


Serves 4    Hot  Vegetarian  Vegetables  Herbs  Alcohol  Accompaniment  Gluten Wheat Free  Eggless  England  British  Europe


25g/1oz Butter

450g/1lb Carrots, cut into Julienne
1 tbsp Brown Sugar
120ml/4fl.oz. Cider
60ml/2fl.oz. Water
1 teasp Mustard (check ingredients)
1 tbsp Freshly chopped Parsley

1. Heat the butter in a medium  saucepan, add the carrots and sauté for 2-3 minutes, stirring.


2. Sprinkle over the sugar and for 1 minute, stirring until the sugar has dissolved.

3. Add the cider, water and mustard, bring to the boil stirring then reduce the heat, partially cover and simmer for about 10 minutes until the carrots are just tender.


4. Remove the lid, raise the heat and continue cooking until the liquid has reduced then stir in the parsley just before serving.


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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