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Balsamic caramel carrots
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| Place 300 g sliced carrots in a heavy-based saucepan with 50 ml water and 50 g butter. Cook until the water has almost evaporated and the carrots are soft. Add 30 ml brown sugar and 15 ml balsamic vinegar and slowly fry the carrots until they are slightly caramelised and all the liquid has evaporated. |
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