Roast goose with potato & stuffing
As a Christmas turkey alternative, roast goose - free-range and oozing with flavour - is hard to resist
Maple-mustard glazed carrots
- Preparation and cooking time
- Prep: -
- Easy
- Serves 10
Skip to ingredients
- 1.3kg carrots
For the maple glaze
- 50g butter
- 1 tbsp maple syrup
- 1 rounded tbsp wholegrain mustard
Nutrition: per serving for ten
- kcal90
- fat5g
- saturates3g
- carbs11g
- sugars1g
- fibre3g
- protein1g
- salt0.3glow
Method
step 1
Peel and cut the carrots into batons. (You can do this up to 24 hours ahead and keep them in a polythene bag in the fridge.) Tip them into a pan, pour in enough boiling water just to cover, bring back to the boil, then put a lid on the pan and cook for 4-5 minutes until the carrots are just tender.
step 2
Meanwhile, put the butter and maple syrup in a small pan. Heat until the butter is melted then stir in the mustard. Take off the heat. Drain the carrots and tip into a warmed serving dish.
step 3
Pour the warm maple glaze over the carrots. Taste and adjust seasoning to suit.
