Carrots with raisins, walnuts and sherry vinegar

Carrots with raisins, walnuts and sherry vinegar

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
25g raisins
4 carrots
2 garlic cloves
1-2 tablespoons olive oil
25g walnuts
20g butter
50ml sherry vinegar, or to taste
small handful flat-leaf parsley
sea salt
freshly ground black pepper

Method

  1. Soak the raisins in boiling water for 30 minutes. Peel the carrots and cut them on the diagonal into slices 7–8 mm thick. Bash the unpeeled garlic cloves with the flat side of a large knife so that they split but do not fall apart.
  2. Heat the olive oil in a large frying pan over a medium heat. Add the garlic and allow it to start sizzling before adding the carrots and a small pinch of salt. Increase the heat and cook for 5 minutes, or until starting to turn brown, stirring frequently.
  3. Roughly chop the walnuts and add them to the pan. Continue cooking for a further 5 minutes, adding a splash of water if there is any danger of the carrots burning before they have softened sufficiently. Remove the garlic.
  4. Drain the raisins and stir through the carrots with the butter and sherry vinegar to taste. Season with pepper and reheat. Roughly chop enough parsley leaves to give you 1 tablespoon, and stir through the carrots.
Tags:
Leiths School of food and wine
cookery course
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