Glazed carrots


Ingredients 4
Servings 4
Time

Ingredients

  • 10
    large carrots, peeled and sliced
  • 45
    ml
    butter
  • 250
    ml
    crème fraîche
  • 45
    ml
    chives, chopped
 

Method

 
In a saucepan sweat the carrots in the butter until tender. Add the crème fraiche and cook until it reduces to a thick coating sauce. Season and stir in the chopped chives.
 

 

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