This recipe is vegetarian, so if you’re cooking for someone who doesn’t eat meat this Christmas, they can enjoy this side dish along with everyone else. It serves between six and eight people, which means there’s enough to go around for a crowd. If you need to make more (or less), depending on how many people you’ll be hosting, then you can easily scale up or down to make sure you’ve got enough for everyone, and perhaps some leftovers too for the following day.
Make these carrots as part of your Christmas lunch for a really lovely addition to your table.
HOW TO MAKE CARROTS WITH GINGER GLAZE
- 750g Chantenay carrots, trimmed
- 200g shallots, peeled
- 75g butter
- 1tbsp olive oil
- 3 balls of stem ginger, chopped, plus
- 2tbsp ginger syrup from the jar
- 350ml hot strong chicken or vegetable stock
- 3tbsp chopped parsley
Blanch the carrots and shallots in boiling salted water for 2 minutes. Melt the butter with the oil in a large pan, add the ginger and syrup, and stir until it’s a gold caramel colour. Add the veg and coat well. Gradually add the stock, then simmer and cover. Shake the pan from time to time – they should take 10 minutes to cook. You can prepare them ahead to this stage.
To serve, turn up the heat and gently shake the pan as the remaining stock reduces to a sticky glaze. Scatter over the parsley to serve.