Glazed dill baby carrots

Glazed dill baby carrots

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
2 bunches baby carrots
1 tablespoon butter
1 tablespoon soft brown sugar
3 tablespoons chicken stock
2 tablespoons chopped dill

Method

  1. Trim the carrots and wash thoroughly.
  2. Melt the butter and sugar together over low heat in a large frying pan with a fitted lid. Pour in the stock and bring to a simmer. Add the carrots, cover and cook, shaking the pan occasionally to help the carrots cook evenly, for 5 minutes. Remove the lid and cook, tossing to coat, for 5 minutes, or until the carrots are tender and the liquid has reduced to a glaze. Add the dill and toss to coat.
  3. Serve hot.
Tags:
Great
Pub
Food
Rachael
Lane
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