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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

 

 

Ingredients

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

 

 

Instructions

 

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.

 

 

More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables

 

 

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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

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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