Ingredients:
1 ounce butter
1/2 cup chicken stock
1/4 cup sherry wine
6 -8 carrots
1/4 cup sultanas
salt and pepper
parsley, finely chopped
Directions:
Peel and slice carrots.
Melt butter with chicken stock and sherry.
Add carrots and sultanas.
Simmer approximately 10 minutes.
Leave lid off toward end of cooking for liquid to reduce and to form a sauce.
Season to taste.
Sprinkle with chopped parsley before serving.
Servings: 6
Time preparation: 5 min.
Time total: 15 min.