Carrots with ginger glaze

Name: Carrots with ginger glaze
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 750g baby carrots, trimmed; 200g eschalots; 75g unsalted butter; 1 Tbsp extra virgin olive oil; ¼ chopped glacé ginger; 2 Tbsp ginger marmalade; 350ml hot strong chicken or vegetable stock; 3 Tbsp chopped parsley

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 60 minutes

Servings: 9

Ingredients

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Instructions

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Step 1

Blanch carrots and eschalots in boiling salted water for 2 minutes. Set aside. Melt butter with olive oil in a large saucepan. Add ginger and marmalade, stirring, until a gold caramel colour.

Step 2

Ad blanched carrots and eschalots to pan, tossing to coat well. Gradually pour in stock, then simmer over low heat, covered, for 10 minutes, shaking pan from time to time.

Step 3

Increase heat to high. Gently shake pan to allow remaining stock to reduce to a sticky glaze. Transfer to a serving platter and scatter over parsley just before serving.