- 550g carrots, peeled
- 1 ½ cups salt-reduced chicken stock
- 2 teaspoons ground ginger
- pinch cayenne pepper
- 2 tablespoons honey
- 2 tablespoons chopped fresh parsley or tarragon
- freshly ground black pepper
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1 Cut carrots in chunks and place in a pan with stock, ginger and cayenne pepper. Cover and cook until carrots are just tender. Place carrots in a warm dish. Reserve cooking liquid.
2 To make glaze, stir honey into cooking liquid. Boil for a few minutes until reduced to a thicker sauce.
3 Pour glaze over carrots and toss to coat. Serve with fresh herbs and season with pepper.
Make it gluten free: Use a gluten-free stock.
Nutrition Info (per serve)
Total fat 1g
–Saturated fat 0g
Dietary fibre 4g
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