Carrots with Bacon
ACC British 30mins
4 Hot Vegetables Pork Accompaniment Gluten Wheat free Eggless
Carrots, thinly sliced
Onion, finely chopped
tbsp Fresh Chicken Stock
tbsp Finely chopped fresh Parsley
1. Place the carrots in a saucepan and pour
in enough water to cover. Bring quickly
to the boil; remove from the heat and drain thoroughly.
2. Melt the butter in a clean saucepan, add
the diced bacon and simmer until lightly
browned. Add the blanched carrots and finely chopped onion and toss lightly. Sprinkle over the sugar. Season to
taste with salt and freshly ground black pepper
and moisten with the chicken stock.
3. Cover the pan and simmer gently for 8-10
minutes, until the carrots are tender and
all the liquid has been absorbed. Transfer the cooked carrots to a heated
serving dish. Garnish with the finely chopped parsley and serve immediately.
Good served with roast Turkey, pork or Goose at Christmas
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