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Carrots braised in Chicken Stock and Butter

Carrots braised in Chicken Stock and Butter

prep

10 mins

cooking

50 mins

serves

4 people

Super rich Christmas side dish...and sooooo easy...

method

  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