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Whisky-glazed carrots with garlic and tarragon recipe

Whisky-glazed carrots with garlic and tarragon

This festive side dish is satisfyingly simple and can be left to cook while you prepare other trimmings for your Christmas Day lunch. Cook sweet carrots in a punchy whisky glaze and scatter with bittersweet tarragon for the ultimate vegan side dish that will definitely take your guests by surprise.

See method
  • Serves 6
  • 5 mins to prepare and 20 mins to cook
  • 92 calories / serving

Ingredients

  • 750g Chantenay carrots
  • 50ml whisky
  • 30g sugar
  • 2 small garlic bulbs, cloves peeled
  • 3 tarragon or flat-leaf parsley sprigs, leaves chopped

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Each serving contains

Energy
385kJ 92.0kcal
5%
Fat
0g
low1%
Saturates
0g
low1%
Salt
0.1g
low2%
Sugars
15g
medium16%

of the Reference intake

Carbohydrate 15.3gProtein 0.8gFibre 3.0g

Method

  1. Put all the ingredients, except the herbs, in a saucepan with 150ml water.
  2. Bring to the boil, cover, and cook over a low heat for 20 mins, stirring occasionally, until the liquid has evaporated and created a glaze around the carrots.
  3. Scatter over the herbs; serve immediately.

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