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A Weekday Menu Recipe

Carrots with Bacon     HT  ACC    British  30mins

Serves     Hot  Vegetables  Pork  Accompaniment   Gluten Wheat free   Eggless  Britain  Europe



450g/1lb Carrots, thinly sliced

50g/2oz Butter

6 Slices Bacon

1/2 Onion, finely chopped

1 teasp Sugar

Salt and Pepper

6 tbsp Fresh Chicken Stock

2 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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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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