Boujee Carrots


Small handful of parsley, finely chopped

Large pinch of brown sugar

50 g Pine nuts

50 g Sultanas or Raisins

Large knob of Vutter or other vegan butter

750 g Carrot, halved and cut into 1 cm pieces (diagonal cut)


In a large pan, cover the carrots with water. Bring to the boil and cook for 6-8 mins or until just tender. Drain and set aside.

Melt the vutter in the pan, add the pine nuts and sultanas, cook for approx 2 mins until the pine nuts begin to brown. Return the carrots to the pan, add the sugar, parsley and plenty of seasoning. Toss everything to coat and serve.

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