Carrots with ginger glaze Recipe | Better Homes & Gardens Australia
This quick and easy side offers a flavour alternative to the popular maple glaze. A perfect side dish for pork belly or ham.
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
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