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Rosemary-glazed carrots with barley pilaf

You'll need

1 tbsp olive oil 20 gm butter 4 golden shallots, finely chopped 2 garlic cloves, finely chopped 750 ml (3 cups) chicken stock 280 gm pearl barley 2 tbsp currants To serve: chervil sprigs To serve: baguette and French butter   Rosemary-glazed carrots 2 bunches Dutch carrots, trimmed 20 gm butter 1 tbsp honey 2 tsp rosemary leaves


  • 01
  • Heat oil and butter in a saucepan over high heat, add shallot and garlic and cook until tender (5 minutes). Add stock, barley and currants, season to taste, bring to the boil, then stir occasionally over medium-high heat until liquid is absorbed and barley is tender (20 minutes).
  • 02
  • Meanwhile, for rosemary-glazed carrots, combine carrots, butter, honey, rosemary and 2 tbsp water in a large frying pan over medium-hight heat, bring to the simmer and cook, turning carrots occasionally, until carrots are tender and liquid forms a glaze (10-15 minutes). Season to taste and serve over barley pilaf, scattered with chervil, with bread and French butter.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2012

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