Carrots with pine nuts, raisins & parsley
By Good Food
Bring out the sweetness of carrots with dried fruit, add texture with pine nuts and finish with fresh herbs
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Prep:10 mins
Cook:10 mins
- Serves 8
- Easy
Nutrition per serving
-
kcal 101
-
fat 5g
-
saturates 1g
-
carbs 12g
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sugars 12g
-
fibre 4g
-
protein 2g
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salt 0.1g
Ingredients
- 800g carrots, halved and cut on the diagonal into 1cm pieces
- large knob of butter
- 50g pine nuts
- 50g sultanas
- large pinch of sugar
- small handful parsley, chopped
Method
Put the carrots in a large pan and cover with water. Bring to the boil and cook for 6-8 mins until just tender, then drain. Can be done the day before; just chill the carrots until needed.
Melt the butter in the same pan, add the pine nuts and sultanas, and cook for 2 mins until the pine nuts start to lightly brown. Return the carrots to the pan with the sugar, parsley and plenty of seasoning. Toss everything to coat.
