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Weekday Menu Recipe

Carrots with Raisins    Veg  HT  ACC     30mins


Serves 4     Hot   Vegetarian  Vegetables  Dried Fruit  Accompaniment   Gluten Wheat Free  Eggless




450g/1lb Carrots

Salt and Black Pepper

50g/2oz Butter

4 tbsp Fresh Vegetable Stock

2 tbsp Raisins, pre-soaked in a little boiling water

teasp Sugar

Freshly chopped parsley to garnish





1. Slice the carrots lengthways then cut them into julienne matchsticks about 5cm/2inches long.


2. Blanch the carrots by placing them in a saucepan of cold water. Bring to the boil then drain immediately.


3. Melt the butter in a pan over gentle heat and add the stock, carrots, soaked raisins, sugar, salt and freshly ground black pepper to taste. Simmer, covered, for 15-20 minutes until tender, giving the pan an occasional shake to make sure the vegetables are not sticking.


5 Just before serving, add a sprinkling of finely chopped fresh parsley.



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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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