Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Health
  • TV
Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Health
  • TV
Subscribe
YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Thyme and prosecco parsnips

Thyme and prosecco parsnips

Sprouts with butter and parmesan

Sprouts with butter and parmesan

Spinach, cheese and winter vegetable pastry coil

Spinach, cheese and winter vegetable pastry coil

6 sensational side dishes for Christmas Day

6 sensational side dishes for Christmas Day

{headline}

{headline}

Crunchy confit roast potatoes

Crunchy confit roast potatoes

Pigs in blankets

Pigs in blankets

Refried smashed roast potatoes with green harissa and yoghurt

Refried smashed roast potatoes with green harissa and yoghurt

{headline}

{headline}

Tray-baked tomato sauce

Tray-baked tomato sauce

Salmon gado gado

Salmon gado gado

Lemon meringue pie

Lemon meringue pie

Oven-baked chicken divan

Oven-baked chicken divan

Barbecue lamb roll with cauliflower steaks

Barbecue lamb roll with cauliflower steaks

Tuna and veg pasta mornay

Tuna and veg pasta mornay

Roasted pumpkin, spinach and feta slice

Roasted pumpkin, spinach and feta slice

  1. Home
  2. Food

Carrots with ginger glaze

This quick and easy side offers a flavour alternative to the popular maple glaze. - by Ellie Vernon
  • 10 Dec 2019
Carrots with ginger glaze
Prep: 20 Minutes - Cook: 40 Minutes - Serves 8-10
Proudly supported by

This quick and easy side offers a flavour alternative to the popular maple glaze.

Ingredients

750g baby carrots, trimmed

200g eschalots

75g unsalted butter

1 Tbsp extra virgin olive oil

¼ chopped glacé ginger

2 Tbsp ginger marmalade

350ml hot strong chicken or vegetable stock

3 Tbsp chopped parsley

Method

  1. Blanch carrots and eschalots in boiling salted water for 2 minutes. Set aside. Melt butter with olive oil in a large saucepan. Add ginger and marmalade, stirring, until a gold caramel colour. 

  2. Ad blanched carrots and eschalots to pan, tossing to coat well. Gradually pour in stock, then simmer over low heat, covered, for 10 minutes, shaking pan from time to time. 

  3. Increase heat to high. Gently shake pan to allow remaining stock to reduce to a sticky glaze. Transfer to a serving platter and scatter over parsley just before serving. 

You may also like

6 sensational side dishes

3 festive Christmas ham recipes

9 of the best BHG Christmas recipes

  • Food
  • Vegetarian Recipes
  • Lunch Recipes
  • Dinner Recipes
  • Christmas Recipes
Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

Get your mag delivered!-Save 29% off the cover price!

Subscribe for $4.95 per issue

Subscribe Now
Get your mag delivered!

Get your mag delivered!-Save 29% off the cover price!

Subscribe for $4.95 per issue

Subscribe Now
Get your mag delivered!

Recommended to you

YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Thyme and prosecco parsnips

Thyme and prosecco parsnips

Sprouts with butter and parmesan

Sprouts with butter and parmesan

Spinach, cheese and winter vegetable pastry coil

Spinach, cheese and winter vegetable pastry coil

6 sensational side dishes for Christmas Day

6 sensational side dishes for Christmas Day

{headline}

{headline}

Crunchy confit roast potatoes

Crunchy confit roast potatoes

Pigs in blankets

Pigs in blankets

Refried smashed roast potatoes with green harissa and yoghurt

Refried smashed roast potatoes with green harissa and yoghurt

{headline}

{headline}

Tray-baked tomato sauce

Tray-baked tomato sauce

Salmon gado gado

Salmon gado gado

Lemon meringue pie

Lemon meringue pie

Oven-baked chicken divan

Oven-baked chicken divan

Barbecue lamb roll with cauliflower steaks

Barbecue lamb roll with cauliflower steaks

Tuna and veg pasta mornay

Tuna and veg pasta mornay

Roasted pumpkin, spinach and feta slice

Roasted pumpkin, spinach and feta slice

Bhg
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy
Bhg Magazine Subscribe
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy

Brands

  • All Recipes
  • BHG Shop
  • Girlfriend
  • Home Beautiful
  • New Idea
  • New Idea Food
  • Practical Parenting

Our Network

  • marie claire
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • That’s Life
  • Perth Now
  • The West Australian
  • 7Plus
  • Airtasker
  • 7NEWS
  • SocietyOne
  • Health Engine
  • Starts at 60
© 2021 Are Media PTY LTD
Get more from Better Homes and Gardens

Magazine Subscription Offer

Get your mag delivered!-Save 29% off the cover price!

Shop This Offer
Get your mag delivered!