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Christmas Carrots with Orange & Maple
These Christmas carrots with orange and maple are deliciously sweet but retain their crunch as a perfect accompaniment for Christmas dinner.
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Ingredients
- 500 g Chantenay / Baby Carrots
- 100 ml orange juice
- 2 tablespoon maple syrup
- 25 g dairy-free margarine
- fresh parsley (optional)
Instructions
- Clean, top and tail and halve the carrots, (or leave them whole if they are particularly small). Place them in a large, lidded saucepan and just cover with water, and a generous pinch of salt. Cover with a lid and cook for 5-6 minutes, then drain.
- Return the carrots to the pan, and add the orange juice. Bring to the boil, cover with the lid and boil for 3-4 minutes.
- Add the maple syrup and margarine to the pan and continue to bubble gently until the glaze has become syrupy and fully coated the carrots.
- Season with salt and black pepper, scatter with finely chopped parsley (optional) and serve.
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Notes
Keep taste-testing until your carrots have just the right amount of crunch. This will depend both on your particular carrots and how 'al dente' you prefer them. The timings in the recipe are just a guide.
If the glaze isn't thickening quickly enough remove the carrots with a slotted spoon, bubble the glaze over a high heat until it is fairly thick and glossy, then return the carrots to the pan and toss to coat them fully in the glaze.
Nutrition
Serving: 1portionCalories: 134kcalCarbohydrates: 21.8gProtein: 1.3gFat: 5.1gSaturated Fat: 0.8gSodium: 146mgPotassium: 475mgFiber: 3.1gSugar: 14.3gCalcium: 50mgIron: 1mg
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