- Home
- Recipes
- Vegetarian
- Buttered bay and thyme carrots
Buttered bay and thyme carrots
Published: March 25, 2015 at 3:09 PM
Save recipe
serves 6
Easy
Total time: 30 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Glazed, buttered carrots make a wonderful, special side dish for a roast or any other main meal. If you haven't tried this way of cooking carrots, you must. These can be made ahead, then reheated gently to serve.
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
-
750g large Chantenay carrots
halved
-
50g butter
-
2 bay leaves
-
2 sprigs thyme
-
5 coriander seeds
-
3 tsp golden caster or demerara sugar
-
light vegetable stock
Nutrition: per serving
- kcal117
- fat7.4g
- saturates0g
- carbs12.4g
- sugars0g
- fibre3g
- protein0.9g
- salt0.65g
Ad
Method
-
step 1
Put the carrots in large, wide, shallow pan with a lid with the butter, bay, thyme, coriander seeds and sugar. Add enough vegetable stock to come halfway up the carrots. Bring to a simmer, put on a lid and cook until the carrots are almost tender, about 10-12 minutes.
-
step 2
Take off the lid, then simmer hard, turning the veg until the liquid has evaporated and the carrots are glazed.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue