Chardonnay Glazed Carrots with Chive Butter
100ml/4floz chardonnay or other dry white wine
100ml/4floz vegetable stock
2.5ml/1/2 tsp caster sugar
salt and freshly ground black pepper
45ml/3tbsp snipped fresh chives
1.Peel the carrots, if liked, then cut each into chunky batons about 1.5cm thick and 7cm long. Place in a large pan, add the wine, stock, butter, sugar and seasoning and bring to the boil.
2. Crumple a piece of baking or greaseproof paper and place over the top of the pan cover with the pan lid – this will make a tight seal. Reduce the heat and simmer the carrots for 7mins.
3. Remove the lid and paper and check the carrots – they should be just tender. Increase the heat and cook the carrots without a lid until the cooking juices reduce to just a glaze. Stir in the chives and spoon into a serving dish.