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Nutrition: per serving

  • kcal101
  • fat5g
  • saturates1g
  • carbs12g
  • sugars12g
  • fibre4g
  • protein2g
  • salt0.1g
    low

Method

  • step 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.

  • step 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.

Recipe from Good Food magazine, December 2012

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A star rating of 5 out of 5.3 ratings
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