Wine-braised chantenay carrots | Borough Market
A recipe for a low-effort but high-reward vegetable side dish for your Christmas dinner
Ingredients
- 600g chantenay carrots
- 2 sticks of celery, very finely diced
- 30g butter, diced
- 200ml dry white wine or dry vermouth
- 2 heaped tbsp finely chopped parsley
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