Marmalade carrots
Sticky, buttery and sweet - this versatile side dish is simple yet glorious
- Prep: 15 mins
Cook: 20 mins
- Serves 8
- Easy
Ingredients
- 1kg carrots, cut into batons
- 50g fine-cut marmalade
- 25g butter
- 25g caster sugar
- curly-leaf parsley chopped, to serve
Method
-
Put everything except the parsley in a pan and pour over 250ml water. Simmer over a low heat for 20 mins until the liquid has evaporated and the carrots are tender and coated in a sticky glaze. If they are still a little raw, add a splash of water and cook for a few mins more. Transfer to a serving platter and serve sprinkled with parsley.
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