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A Weekday Menu Recipe


Glazed Onions with Carrots    HT  ACC    30mins


Serves 4      Hot  Vegetables  Accompaniment   Gluten Wheat free  Eggless



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



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.



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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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