Stir-fried Savoy cabbage
A simple dish full of vitamin C and folic acid and ideal on the side of your Sunday roast
Carrot purée
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- large knob of butter
- 2 onionsthinly sliced
- 1 tbsp brown sugar
- 1kg carrotsliced
- bunch of parsleyfinely chopped
Nutrition: per serving
- kcal114
- fat4g
- saturates2g
- carbs19.1g
- sugars17g
- fibre5g
- protein1.6g
- salt0.16glow
Method
step 1
Melt the butter in a large frying pan and cook the onions and sugar together for 20-30 mins, stirring from time to time, until very soft and dark golden.
step 2
Meanwhile, boil or steam the carrots for 15-20 mins until very tender. Drain well and return to the pan. Add the caramelised onions and using a hand blender, whizz to make a smooth purée. Stir in the parsley and serve.
