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Carrots with pine nuts, raisins & parsley

Bring out the sweetness of carrots with dried fruit, add texture with pine nuts and finish with fresh herbs

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 101
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 12
  • Protein 2
  • Fat 5
  • Fibre 4
  • Salt 0.1

Nutrition per serving

  • Calories 101
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 12
  • Protein 2
  • Fat 5
  • Fibre 4
  • Salt 0.1

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

  1. 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.

  2. 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.

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