Charred courgette, lemon & goat’s cheese galette
Bake this galette for a veggie main course with the wow factor. The pastry has a lovely nutty flavour that pairs well with the creamy goat’s cheese topping
No-peel braised carrots
Serves 6-8
Easy
Prep:
Cook:
Don’t waste time peeling and chopping carrots – just braise baby carrots with butter, sugar and fennel seeds for the perfect side dish
Skip to ingredients
- 300ml vegetable stock
- 300g baby topped carrots
- 2 tbsp butter
- 1 tsp caster sugar
- 1 tsp fennel seedscrushed
Nutrition: Per serving (8)
- kcal47
- fat3g
- saturates2g
- carbs3g
- sugars3g
- fibre1g
- protein1g
- salt0.2g
Method
step 1
Heat the vegetable stock, then tip the carrots into a deep frying pan. Add the butter, sugar, fennel seeds and the hot stock. Season to taste.
step 2
Simmer, uncovered, over a medium heat for 25-30 mins or until the carrots are cooked through and the liquid is reduced and glossy.
