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A Weekday Menu Recipe

 

Glazed Onions with Carrots    HT  ACC    30mins

 

Serves 4      Hot  Vegetables  Accompaniment   Gluten Wheat free  Eggless

 

Ingredients:

250g/9oz Button Onions, peeled
250g/9oz Carrots, thickly sliced
25g/1oz Butter
4 Tbsp Fresh Chicken stock
1 tbsp Sugar
Salt and Black Pepper
 

Instructions

 

1. Peel the onions but leave them whole. Scrape the carrots and cut them evenly into thick slices.

 

2. Place the vegetables in a saucepan and pour in enough cold water to cover. Bring to the boil, then remove the pan from the heat and drain the vegetables.

 

3. Return the vegetables to the pan; add the butter and chicken stock, then season to taste with sugar, salt and black pepper.

 

4. Bring to the boil, cover and simmer until they have absorbed all the liquid and are lightly browned. Shake the pan frequently to prevent the vegetables sticking and burning. Serve immediately.

 

 

More Vegetable  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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