Braised red cabbage with cider & apples
A great accompaniment to cooked meats, cold or hot.
Marmalade carrots
Serves 8
Easy
Prep:
Cook:
Sticky, buttery and sweet - this versatile side dish is simple yet glorious
Skip to ingredients
- 1kg carrotscut into batons
- 50g fine-cut marmalade
- 25g butter
- 25g caster sugar
- curly-leaf parsleychopped, to serve
Nutrition: per serving
- kcal95
- fat3g
- saturates2g
- carbs18g
- sugars17g
- fibre3g
- protein1g
- salt0.13glow
Method
step 1
Put everything except the parsley in a pan and pour over 250ml water. Simmer over a low heat for 20 mins until the liquid has evaporated and the carrots are tender and coated in a sticky glaze. If they are still a little raw, add a splash of water and cook for a few mins more. Transfer to a serving platter and serve sprinkled with parsley.
