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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Braised red cabbage with cider & apples in a white serving platter
Braised red cabbage with cider & apples
A star rating of 4.5 out of 5.67 ratings

This classic easy side dish of tangy red cabbage is a great accompaniment to cold or hot cooked meats. Serve as part of a big spread or buffet

Roasted swede with parmesan
Roasted swede with parmesan
A star rating of 4.3 out of 5.28 ratings

Make these chips as the perfect accompaniment to fish and also haggis. You might want to make extra, as these will be gobbled up in no time

Nutrition: per serving

  • kcal95
  • fat3g
  • saturates2g
  • carbs18g
  • sugars17g
  • fibre3g
  • protein1g
  • salt0.13g
    low
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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.

Recipe from Good Food magazine, December 2011

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.3 out of 5.9 ratings

Nicola Dunn

I followed the ingredient part of recipe but cooked it differently, now a family favourite !

yestasty

I thought this would be easy. The recipe didn’t specify what sort of pan. I tried a saucepan first and then used a deep frying pan. The liquid did not cover the carrots in either. They took well over an hour, half an hour was with the lid on to try and get them cooked, before removing the lid to…

feeneyad

A star rating of 5 out of 5.

Really easy to make, a very tasty alternative to regular carrots.

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