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Dilly Carrots     Veg  HT  ACC  30mins


Serves 4   Hot  Vegetarian  Vegetables Alcohol  Herbs Accompaniment  Gluten Wheat free  Eggless



450g/1lb Carrots, cut into 12mm/1/2-inch strips

25g/1oz Butter

2 teasp Sugar

120ml/4fl.oz  White Wine (check manufacture)

Salt and Pepper

180ml/6fl.oz. Crème fraîche

1 heaped tbsp freshly chopped Dill



1. Place the carrots in a medium saucepan, cover with water, bring to the boil then cook for 10 minutes or until just tender. Drain well.


2. Melt the butter in a frying pan, add the drained carrots and sugar and sauté for 2-3 minutes, stirring from time to time. 


3. Add the wine, salt and pepper, bring to the boil and cook for 2-3 minutes, stirring.  


4. Stir in the crème fraîche and continue to cook until slightly thickened. 


5. Stir in the dill and serve immediately.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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