Carrots braised in Chicken Stock and Butter
Super rich Christmas side dish...and sooooo easy...
5 - 10minutes
45 - 50minutes
- 1. Pop your prepped carrots into a large saute pan, add the honey, butter and chicken stock and bring to the boil, cover and simmer for 40 minutes until the carrots are tender
- 2. Remove the carrots from the pan and pop back onto the heat reduce the remainder of the liquid by half and chuck in a knob of butter, pop the carrots into a bowl and pour over the cooking liquid, roughly chop the parsley and sprinkle over the top
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