Balsamic & Chicken Stock Braised Carrots
Bex Blundy
10
10 minutes
40 minutes
These carrots show that the simplest Christmas side dishes don't have to be boring! Using high quality chicken stock, bright acidic balsamic vinegar and the best salted butter - these braised carrots are the very best.
Ingredients
500g Chantenay carrots, peeled and with their tops cut off
400ml high quality chicken stock
100ml white wine
20g salted butter
25ml white balsamic vinegar
A few sprigs fresh thyme
Pinch chilli flakes
Salt & pepper, to season
Directions
Preheat the oven: to 200°C.
Prepare the carrots: Peel the carrots carefully and cut their tops off.
Start on the hob: Add all of the ingredients and the peeled carrots into an oven proof saucepan or frying pan. Simmer on medium heat for 10 mins.
Finish in the oven: Place the pan into the oven and cook for a further 30 minutes, or until the carrots are fork tender, but not mushy. All or most of the liquid will have absorbed into the carrots, flavouring them beautifully.
Ingredients you'll need
