Chardonnay carrots

    40 min

    Carrots steam-roasted with chardonnay and butter. Simple, make-ahead side dish with a very subtle flavour. I have used chardonnay here but any white wine will do.

    Samantha's Supper

    Kent, England, UK
    3 people made this

    Serves: 2 

    • 2 carrots, peeled and cut into julienne strips
    • salt and pepper
    • 1 knob butter
    • 1 good splash Chardonnay wine

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Place carrots in a bowl, cover with water and microwave for 3 minutes. Drain and cool slightly.
    3. Lay out a large piece of foil. On top of this lay out a large piece of greaseproof paper. Drain the carrots and place onto the centre of the greaseproof paper.
    4. Add the salt, pepper, butter and chardonnay. Fold the greaseproof paper over the carrots to seal. Then seal again with foil. You want this to be tight around the edges so that liquid does not escape when cooking.
    5. Bake in the preheated oven until carrots are tender, about 30 minutes; serve.

    Serving suggestion

    Serve with my Tipsy pork and Creamy potato bake (Pommes de terre a la crème et le bouillon).

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