Sherry glazed carrots

Add a boozy kick to your Christmas veg with Nadia's recipe for sherry-glazed carrots.

Serves 8Prep: 10 minutesCook: 20 minutes

Ingredients:750g carrots, peeled85g unsalted butter2 long shallots, diced3 tbsp chicken stock3 tbsp dry sherry1 tsp dark brown sugarSalt and black pepper to taste2 tsp chopped fresh thyme

Method:

• Peel and cut carrots into 6cm lengths then quarter the lengths

• Melt the butter and gently fry the shallots until softened

• Stir in the carrots and stir-fry for a few minutes until buttery. Add the stock and sherry and season with salt.

• Tightly cover the pan with a lid and place over a medium heat. Bring to a very slow simmer and cook until the carrots are easily pierced with a knife.

• Remove the lid, add the sherry and sugar and increase the heat slightly. Continue to cook until the juices are reduced to a glaze about 4-6 minutes. Stir from time to time so that the carrots do not stick and burn.

• Sprinkle with freshly ground black pepper and the thyme. Serve with the roast turkey.